carrot honey cake

[Guest guest]

Vegans, this one's not exactly veganizable, sorry. You can substitute

for the eggs and omit the powdered sugar without changing much, but if

you substitute for the honey, you'll really have a whole other

cake--good, but very different, both in flavor and texture.

 

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QBook version 1.00.14*

Title: CARROT HONEY CAKE

Keywords: cakes, desserts, honey, veggies, spices ****

 

****4 eggs

1 1/2 cups honey

1 cup oil [ed.--or melted, unsalted butter]

2 cups flour

2 tsp. baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3 cups grated carrots

**(optional) **1 cup walnuts [or pecans or cashews!],

rather coarsely chopped

[optional] powdered sugar

 

Beat eggs. Add honey and oil and mix well. Add dry ingredients.

Stir in carrots, and nuts if using. Grease and flour a 9x13-inch pan.

Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes.

 

This recipe can be made into cupcakes using paper cupcake liners.

Bake at 350F for 25 minutes. Cool.

 

Just before serving, sprinkle liberally with sifted powdered sugar.

[ed.--Or eat it plain--it's plenty sweet and moist--or make a simple,

not overly sweet citrus glaze. Frosting won't really work here.]

 

Source not given. Found on GrannyMoonsMorningFeast

 

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