My Carrot Cake

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.

• Ready In: 55 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• For the cake

• 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)

• For the Cream Cheese Frosting

• 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).