| Carrot Cake |
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Carrot Cake
This deliciously moist and rich cake sports a creamy-smooth icing that contains no refined sugar.
 CAKE
1 cup vegetable oil
2/3 cup Tasmanian prickly box honey, warmed slightly to soften
4 eggs
2/3 cup molasses
1 3/4 cup whole meal flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
scant 1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup raisins
3 cups grated carrots (about 6 carrots)
CREAM CHEESE ICING
250 g cream cheese
1 tablespoon hot water
1/3 cup prickly box honey, warmed slightly to soften
1 tablespoon lemon juice
2 teaspoons vanilla extract
TO MAKE THE CAKE:
- Preheat oven to 180 degrees C. (350 degrees F.) Oil and flour a (9 x 13") baking pan.
- Place the oil, honey, eggs, and molasses in a large mixing bowl, and beat with an electric mixer for 2 minutes.
- Into another bowl, sift together the four, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add to the honey and oil mixture.
- Stir in walnuts, raisins, and carrots, being careful not to overmix.
- Pour the cake batter into the prepared baking pan. Bake for 40 to 50 minutes.
- Remove the pan from the oven, and allow to cool for 5 minutes on a wire rack. Slip the edge of a knife around the inside edges of the cake, and
invert on the wire rack. Placing another wire rack over the top, invert the cake again to cool right side up.
TO MAKE THE ICING AND FROST THE CAKE:
- Place the cream cheese and hot water in a medium-sized bowl, and blend until smooth. Add the honey, lemon juice, and vanilla extract. Blend
again until smooth. Using a spatula, spread icing on the top and then the sides of the cooled cake. Cover leftover cake with plastic wrap, and
store in the refrigerator for up to 3 days.
MAKES 10 - 12 SERVINGS
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