Prep 20 mins
Cook 35 mins
This is a luscious recipe from the famous Greystone Bakery Cookbook. Studded with raisins, walnuts and lemon zest; this recipe is a little different and very very good! Carrot cake being my favorite, I enjoy trying all the recipes I can find...I think you'll like this one too!
- 2 cups light brown sugar
- 1⁄2 cup soy oil
- 1⁄2 cup buttermilk
- 1⁄4 cup honey
- 3 eggs
- 2 cups flour
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- 2 cups carrots, finely grated
- 1⁄2 cup raisins
- 1⁄2 cup walnuts, chopped
Cream cheese icing
- 8 ounces cream cheese (room temperature)
- 4 ounces sweet butter (room temperature)
- 2 cups powdered sugar
- 1 cup finely chopped walnuts
- Preheat oven to 350 degrees.
- Butter and lightly flour two 8-inch cake pans.
- Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
- Beat until light.
- Sift together flour, cinnamon, salt and baking soda.
- Add this gradually to the egg mixture.
- Stir in lemon zest, grated carrots, raisins, and walnuts.
- Pour into prepared pans; distribute evenly.
- Bake for 30-35 minutes.
- Center will spring back when lightly pressed.
- Turn onto rack to cool.
- While cakes are cooling; prepare frosting.
- For icing: Mix all ingredients well and chill 1 hour before frosting the cake.
LINE THE PANS!! Despite the fact that this cake ended up in several pieces when I tried to remove it from the pans, it was delicious. It is much lighter than a typical carrot cake. A bit on the sweet side, I might reduce the sugar a bit next time. A dusting of powdered sugar would be sufficient, but the cream cheese frosting would be the best kind of overkill. I used Penzey Cake Spice in place of cinnamon and added a healthy pinch of mace. I also omitted the nuts and raisons, and will definately line the pans with parchment paper as well as greasing and flouring.