My Carrot Cake
"Minimally sweet and frosting is optional. Even though I list all-purpose flour, I usually make this with 1 cup whole wheat pastry flour and 1/4 cup soy flour. I love the flavor of orange blossom honey and try to use that if I can get it. Many people may want to increase the amount of sweetener. The reduced amount called for in the recipe makes it more like a bread than a cake, so feel free to increase the honey or sweetener."
- Ready In:
- 55mins
- Ingredients:
- 20
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
For the cake
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground ginger
- 2 eggs
- 1⁄2 cup orange blossom honey
- 3⁄4 cup oil
- 1 1⁄2 - 2 cups coarsely grated carrots, packed down
- 1⁄2 teaspoon grated tangerines or 1/2 teaspoon orange rind
- 1⁄4 cup tangerines or 1/4 cup orange juice
- 1⁄2 cup chopped nuts
- 1 (8 ounce) can crushed pineapple, drained (optional)
-
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1 tablespoon orange blossom honey
- 1⁄2 teaspoon orange extract
- 1⁄4 teaspoon grated orange rind
- 1⁄4 teaspoon ground nutmeg
- orange juice
directions
- In a small bowl, stir dry ingredients, including spices, til blended, set aside.
- In large bowl, beat eggs.
- Add honey, oil and juice; beat til smooth.
- Stir in carrots, rind, nuts and pineapple (if using).
- Add flour mixture; stir just to mix.
- Pour into an oiled 8” square baking pan.
- Bake at 325 about 25-30 min, til center is set and springs back.
-
Make Cream Cheese Frosting as follows:
- Beat together first 4 ingredients.
- If too stiff, add orange juice gradually til desired consistency is obtained.
- Refrigerate (this will make frosting thicker).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
