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This
cake is fabulous, with a lot of sweetness coming from the cooked carrots.
Relatively low fat if you don't ice it. Good for breakfast, it gives banana
bread a run for its money.
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OFF MAIN DINER CARROT CAKE
Preheat the oven to 350¿F.
Mix together dry ingredients:
2 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
Set aside.
Mix together wet ingredients in this order, stir until mixed after each addition:
2 1/2 cups finely grated carrots, packed
4 eggs
1/2 cup honey
1/2 cup oil
1 cup milk
1 tsp. vanilla
1/3 cup sugar -- white or brown
1 1/2 cups raisins, packed
1 cup chopped walnuts, packed
Set aside.
Rub a 9 x 13" pan with 1 teaspoon butter.
Shake 1 tsp. flour around the pan so there is a thin coating on the entire buttered surface.
Shake the excess into the dry ingredients.
Dump together the dry and wet ingredients and mix thoroughly, until no lumps.
The mixture will be wet. Pour and spread it into the baking pan.
©clubponypals