Spicy Carrot Cake
|Shredded raw carrots||2 Cup (32 tbs) (Lightly Packed)|
|Raisins||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
Place carrots, raisins, sugar, water, and butter in a 3 quart pan and bring to a simmer over medium heat; continue to simmer, uncovered, for 5 minutes.
Remove from heat and let cool.
In a bowl, sift together all purpose flour, baking soda, salt, cloves, allspice, nutmeg, and cinnamon; stir in whole wheat flour.
Stir dry ingredients into cooled carrot mixture until flour is moist.
Stir in vanilla and walnuts.
Spoon into a greased 9 inch square baking pan.
Bake in a 350° oven for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack for 10 minutes.
Frost as desired/