Recipe

Carrot Cake Recipe

	Waterlily / All my dishes 1 year, 10 months ago It should be noted that this Carrot Cake is not only extraordinarily GOOD, it’s also actually virtuous. Don’t believe me? Just read the ingredients! Prep:20m Cook:45m Servings:8	Waterlily
	carrot cake

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Ingredients

1 ½ c melted butter

1 ½ c honey

4 eggs

3 t vanilla extract

Grated rind of 1/2 orange or 1 lemon

2 c whole wheat flour

2 c unbleached flour

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 about ½ c orange juice

¾ c each raisins and walnuts

½ c poppy seeds (optional)

Frosting:

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350. Grease 2 loaf pans or 2 9” round cake pans. Sprinkle the buttered interior of the pans with poppy seeds.

Beat together the butter, honey, eggs, vanilla & citrus rind in a generously-sized bowl, starting with the butter & honey, then adding the eggs one at a time.

In a separate bowl, sift the dry ingredients twice.

Gradually mix the flour mixture and the carrot mixture into the butter mixture. Mix the ingredients together gently, taking care not to “overwork” the batter as that will make your cake tough or dry. Divide the batter into the 2 pans and bake. Baking time will vary depending on the type of pan you choose. Round pans will need 25-35 minutes and loaf pans will need 45-55 minutes to bake. Cool the cakes in the pans for 10 minutes, then turn them out to finish cooling. Top with cream cheese frosting!

For the frosting, In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar and smooth over the cooled carrot cake.

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