Dry Ingredients:
l cup whole wheat pastry flour
l cup unbleached white flour
2 tsp baking powder
2 tsp baking soda
½ tsp sea salt
2 tsp cinnamon
1 cup raisins
½ cup chopped walnuts (optional)
Wet Ingredients:
1¼ cups honey
½ cup expeller pressed oil (sesame, corn, canola, safflower)
4 eggs, well beaten
2 tsp vanilla extract
3 cup grated carrots (approx. l lb. carrots)
- Preheat oven to 350 degrees. Oil a l0 inch spring form pan or an oblong 9 x l4 inch glass baking dish, or two 8 x 8 inch cake pans. Dust bottom of pan with flour and shake off excess. You can also use parchment paper cut to the size of the bottom of the pan for very easy cake removal.
- In a bowl, combine all the dry ingredients together and mix well.
- Combine honey and oil together in a medium sized bowl. Add beaten eggs and vanilla and stir again. Combine wet and dry ingredients together, making sure all lumps are gone. Fold in carrots, raisins and walnuts if you are using them.
- Evenly distribute batter in baking pan(s) and bake for 45-50 minutes or until a cake tester or knife comes out clean. If you are using one pan, it will take longer to cook than if you separate the batter into two pans. Completely cool before removing cake from pan. Ice cake with Cream Cheese Icing.
Cream Cheese Icing:
1½ cups cream cheese, softened (not whipped)
½ tsp vanilla extract
6 Tbs pure maple syrup (or honey or agave syrup)
Combine all ingredients in a blender or electric mixer and blend until smooth. Ice cake and enjoy!
Recipe by:
Suzanne Landry, Fresh Food Chef & Wellness Educator
Author of “The Passionate Vegetable”
and “Fresh Food Matters”
www.TheFreshFoodChef.com
www.SuzanneLandry.com