Desserts
Honey Carrot Snacking Cake
Click to Rate This Recipe
Ingredients
| ½ cup | Butter or margarine, softened |
| 1 cup | Bee Maid liquid honey |
| 2 | Eggs |
| 2 cups | Finely grated carrots |
| ½ cup | Golden raisins |
| 1/3 cup | Chopped nuts (optional) |
| 1/3 cup | Orange juice |
| 2 tsp. | Vanilla |
| 1 cup | All-purpose flour |
| 1 cup | Whole wheat flour |
| 2 tsp. | Baking powder |
| 1 ½ | Tsp. ground cinnamon |
| 1 tsp. | Baking soda |
| ½ tsp. | Salt |
| ½ tsp. | Ground ginger |
| ¼ tsp. | Ground nutmeg |
Directions
Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins, nuts, orange juice, and vanilla in a medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternating with carrot mixture, beginning and ending with dry ingredients. Pour batter into greased 13x9x2 inch pan. Bake at 350 degrees for 35-45 minutes or until wooden pick inserted near center comes out clean. Makes 12 servings.Source:
