Honeyed Carrot Spice Cake

• YIELD

  Half-size hotel pan

INGREDIENTS

• 1 1/2 cups all-purpose flour

• 1 cup whole-wheat flour

• 1 1/4 cups light amber honey

• 5 oz. butter, softened

• 3 eggs

• 2 cups carrots, finely grated

• 3/4 cup raisins

• 3/4 cup walnuts, chopped

• 1/3 cup orange juice

• 2 tbsp. orange zest

• 3 tsp. baking powder

• 1 tsp. baking soda

• 3 tsp. pure vanilla extract

• 2 tsp. cinnamon

• 2 tsp. ground nutmeg

• 1 tsp. ground ginger

• 1 tsp. salt

DIRECTIONS

In a stand mixer with paddle attachment, cream butter, then slowly drizzle in light amber honey.

Add eggs one at a time until fully incorporated.

Sift together flours, baking soda, baking powder and spices. Set aside.

Mix carrots, raisins, walnuts, orange juice, orange zest and vanilla. Set aside.

Place mixer on low speed and alternate flour mixture and carrot mixture until all ingredients have been added.

Place batter in a lightly greased half-size hotel pan and bake in a convection oven at 325 degrees on low fan for 30 to 40 minutes until a toothpick inserted in center comes out clean.

Allow to cool slightly and invert onto a wire rack to cool.

Drizzle with honey before serving or spread a honey-infused cream cheese icing over top.

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