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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Minimally sweet and frosting is optional. Even though I list all-purpose flour, I usually make this with 1 cup whole wheat pastry flour and 1/4 cup soy flour. I love the flavor of orange blossom honey and try to use that if I can get it. Many people may want to increase the amount of sweetener. The reduced amount called for in the recipe makes it more like a bread than a cake, so feel free to increase the honey or sweetener. Ingredients:
1 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon nutmeg |
1 teaspoon allspice |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
2 eggs |
1/2 cup orange blossom honey |
3/4 cup oil |
1 1/2-2 cups coarsely grated carrots, packed down |
1/2 teaspoon grated tangerines or 1/2 teaspoon orange rind |
1/4 cup tangerines or 1/4 cup orange juice |
1/2 cup chopped nuts |
1 (8 ounce) can crushed pineapple, drained (optional) |
8 ounces cream cheese, softened |
1 tablespoon orange blossom honey |
1/2 teaspoon orange extract |
1/4 teaspoon grated orange rind |
1/4 teaspoon ground nutmeg |
orange juice |
Directions:
1. In a small bowl, stir dry ingredients, including spices, til blended, set aside.
2. In large bowl, beat eggs.
3. Add honey, oil and juice; beat til smooth.
4. Stir in carrots, rind, nuts and pineapple (if using).
5. Add flour mixture; stir just to mix.
6. Pour into an oiled 8” square baking pan.
7. Bake at 325 about 25-30 min, til center is set and springs back.
8. Make Cream Cheese Frosting as follows:.
9. Beat together first 4 ingredients.
10. If too stiff, add orange juice gradually til desired consistency is obtained.
11. Refrigerate (this will make frosting thicker).
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