Carrot cake

[Guest guest]

Just to answer my own question. Here is a carrot cake that gets rave reviews.

 

Carrot Cake (from the Moosewood Cookbook)

 

1 ½ cups melted butter

1 ½ cups honey

4 eggs, room temperature

3 tsp vanilla extract

grated rind of 1 lemon

 

 

2 cups whole wheat flour

2 cups white flour (actually I use 100% whole wheat: 2 cups hard wheat and 2

cups soft wheat)

1 tsp salt

½ tsp baking soda

3 tsp baking powder

1 tsp ground allspice

2 tsp ground cinnamon

 

 

2 ½ cups, packed finely shredded carrot

soaked in juice of 1 lemon

 

Optional: ¾ cup each currants or nuts

 

 

1.Take eggs out of fridge to warm up. Preheat oven to 350 F.

 

2.Generously butter 2 †" 8†x 8â€cake pans. You can optionally sprinkle the

cake pans with poppy seeds.

 

3.Grate lemon rind/zest.

 

4.Grate carrots and juice lemon. Pour lemon juice over top of grated carrots.

 

5.Melt butter (I just melt in the microwave).

 

6.Beat in a large bowl, beginning with honey and butter then add eggs one at a

time, beating between each one. Use an egg beater, not a fork. Add remaining

“wet†ingredients (first list) and beat until light in colour.

 

7. Mix together dry ingredients

 

8.Add flour mixture and grated carrot alternately to the butter mixture,

beginning and ending with flour (flour †" carrot †" flour †" carrot †"

flour). After each addition mix gently to combine, but do NOT beat or otherwise

overmix †" this toughens and dries a cake.

 

9.Add optional nuts and/or raisins (currants) last.

 

10.Divide batter, pour into cake pans and bake at 350 F. for 40-50 minutes.

 

11.Cool 10 minutes in the pan, then remove to finish cooling. Serve with butter

or cream cheese.

 

You can make a cream cheese icing by adding a little honey to some cream cheese.

Refrigerate it for a couple of hours, then ice the cake. Keep the cake

refrigerated after icing to prevent the icing from running.