Carrot Cake

“Moist, Toothsome”

  • no eggs
  • no dairy

Two 8″ cakes.

Image from book

This sweet rich cake will melt in your mouth. You’ll agree it’s very fine just as it is, but if your fancy has it, besmear it with the dairy-free frosting on [page 158] or this Cream Cheese Frosting:

  • 1 1/4 lb cream cheese
  • 3/8 c honey
  • 1 T vanilla
  • juice of one lemon or orange
  • beaten till smooth

Recipe

Combine well:

  • 1 cup light oil
  • 1.5 cups honey
  • 1/3 cup raisins
  • 1 T lemon peel
  • 4 cups grated carrots (mix in the delectable orange mound of grated carrots after combining previous ingredients)

Combine dry ingredients together and stir them into the wet

  • 1 cup walnuts
  • 4 cups whole wheat pastry flour
  • 1 T baking soda
  • 1 T cinnamon
  • 1 t nutmeg
  • 1 t nutmeg
  • 1/2 t cardamon
  • 1.2 t allspice
  • 1/2 t coriander

Oil the pans, pour in the batter.

Bake at 350° for 45 minutes or until fork comes out clean. Cool before removing from pans.

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