Greystone Classic Carrot Cake
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!
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INGREDIENTS
Nutrition- 2cups light brown sugar
- 1⁄2cup soy oil
- 1⁄2cup buttermilk
- 1⁄4cup honey
- 3
- 2cups flour
- 1 1⁄2teaspoons cinnamon
- 1⁄2teaspoon salt
- 1teaspoon baking soda
- 1teaspoon lemon zest
- 2
- 1⁄2cup raisins
- 1⁄2
Cream cheese icing
- 8
- 4
- 2cups powdered sugar
- 1cup finely chopped walnuts
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DIRECTIONS
- 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.
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