Carrot Cake Recipe
Ingredients
| Eggs | 2 Large | |
| Safflower oil | 2/3 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Whole wheat pastry flour | 1 Cup (16 tbs) | |
| 1/2 cup unbleached pastry flour | ||
| 1 1/4 tsp arrowroot baking powder | ||
| Carrots | 1 1/2 Cup (16 tbs), grated | |
| 1/2 cup chopped nuts or sunflower seeds | ||
Directions
Beat eggs until thick, fluffy, and lemon colored.
Slowly add oil, honey, and vanilla.
Combine dry ingredients and stir into egg mixture.
Blend well.
Stir in carrots and nuts or seeds.
Pour into a well-greased 9-inch-square pan.
Bake at 350° 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
Remove from pan to cool on a wire rack.
Spread with frosting of your choice or see frostings.
Slowly add oil, honey, and vanilla.
Combine dry ingredients and stir into egg mixture.
Blend well.
Stir in carrots and nuts or seeds.
Pour into a well-greased 9-inch-square pan.
Bake at 350° 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
Remove from pan to cool on a wire rack.
Spread with frosting of your choice or see frostings.
Chef
