You are here

Carrot Cake

Ingredients
  Eggs 2 Large
  Safflower oil 2⁄3 Cup (10.67 tbs)
  Honey 1⁄2 Cup (8 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)
  Unbleached pastry flour 1⁄2 Cup (8 tbs)
  Arrowroot baking powder 1 1⁄4 Teaspoon
  Grated carrots 1 1⁄2 Cup (24 tbs)
  Chopped nuts/Sunflower seeds 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Carrot

Rate It

Your rating: None
4.233335
Average: 4.2 (18 votes)