Carrot Cake

Name: Carrot Cake
Ingredients: 1/4 cup canola oil; 3/4 cup whole-wheat flour (coarse); 1/4 cup all-purpose white flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. freshly ground nutmeg; 1/4 tsp. ground cloves; 1/2 tsp. kosher salt; 3 large eggs, beaten lightly; 1/3 cup buttermilk; 3/4 cup honey; 3 cups carrots finely chopped in a food processor, scrubbed and trimmed but not peeled; 1/2 cup raisins; 1/2 cup roasted walnuts, coarsely chopped

14 ingredients

9 steps

Ingredients

1/4 cup canola oil
3/4 cup whole-wheat flour (coarse)
1/4 cup all-purpose white flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. kosher salt
3 large eggs, beaten lightly
1/3 cup buttermilk
3/4 cup honey
3 cups carrots finely chopped in a food processor, scrubbed and trimmed but not peeled
1/2 cup raisins
1/2 cup roasted walnuts, coarsely chopped

Directions

1

1. Preheat oven to 375 degrees.
2

2. Oil and flour a tube pan
3

3. Sift dry ingredients.
4

4. In a separate bowl, mix wet ingredients plus carrots.
5

5. Stir the wet ingredients into the dry ingredients just until mixed.
6

6. Pour the batter, which will be a bit runny, into the tube pan.
7

7. Bake for about 40 minutes in the center of the oven; check with a skewer to make sure the cake is cooked in the center. If not, keep cooking and checking.
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8. Cool cake about 5 to 10 minutes then unmold.
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9. Serve slices with plain yogourt sweetened with honey.