Carole's Carrot Cake

February 2, 2012

Carole's Carrot Cake with Cream Cheese Frosting

Preheat oven to 350°

Dry ingredient list:
2 2/3 cup whole wheat pastry flour or spelt flour
1/4 tsp clove
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
2 tsp baking soda
1 tsp salt

1 cup raw chopped nuts (walnuts or pecans)
1 cup raisins

Wet ingredient list:
1 cup raw honey
1 cup cold pressed canola oil
1 tsp vanilla
3 eggs
1 small can of unsweetened pineapple
2 cups shredded carrots

Cake directions:
Mix dry ingredients
In a separate bowl mix wet ingredients
Combine/fold in raisins and nuts
Pour into buttered and floured pan (either 1 9"x12" or 2 8" rounds)
Bake 45-50 minutes, remove when still moist but not wet
Cool on rack allowing air to circulate

Cream Cheese Frosting

8 oz. package of cream cheese
1/4 cup (1 stick) butter
1/3 cup honey 
1 tsp. vanilla

Allow butter and cream cheese to sit out until room temperature
Cream all ingredients together until smooth
Spread on cooled cake and refrigerate

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© 2019 Carole Joy Seid. Barnabas Books.