Carrot Cake Recipe
Ingredients
| Eggs | 2 | |
| 1/2 cup warmed honey or maple syrup | ||
| Oil | 3/4 Cup (16 tbs) | |
| Buttermilk | 1/4 Cup (16 tbs) | |
| Carrots | 1 1/2 Cup (16 tbs), grated | |
| Chopped pecans | 1/2 Cup (16 tbs) | |
| Whole wheat pastry flour | 1 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Soda | 1 Teaspoon | |
| Cinnamon | 1 Tablespoon | |
| Apricot glaze | 3/4 Cup (16 tbs) | |
Directions
Preheat oven to 300° F.and grease an 8 x 8-inch pan.
In a mixing bowl, beat eggs.
Add honey, oil, and buttermilk.
Beat until well blended.
Stir in carrots and nuts.
In a separate bowl, sift together flour, salt, soda, and cinnamon.
Fold into carrot mixture and mix well but do not beat.
Pour batter into prepared pan and bake in preheated oven for 1 hour.
Remove from oven and allow to cool for 10 minutes.
Cover with APRICOT GLAZE and allow to cool completely.
In a mixing bowl, beat eggs.
Add honey, oil, and buttermilk.
Beat until well blended.
Stir in carrots and nuts.
In a separate bowl, sift together flour, salt, soda, and cinnamon.
Fold into carrot mixture and mix well but do not beat.
Pour batter into prepared pan and bake in preheated oven for 1 hour.
Remove from oven and allow to cool for 10 minutes.
Cover with APRICOT GLAZE and allow to cool completely.
Chef
