Many thanks to all our readers! We hit over 3,700 views this week!
I keep telling myself that I need to create recipes that are more healthful like salads and vegetables or that are main dishes so that I can answer the daily question of “What’s for dinner?” Instead, I find myself leaning toward desserts and breads! I guess I truly am more of a baker than a cook.
I was needing a dessert to take to a church dinner the other night and came across this recipe for carrot cake in my Fannie Farmer cookbook. I do love a good carrot cake, and this one is one of the best that I’ve had! Grating carrots is not always easy and can be time-consuming, but I was able to use my new shredding attachment for my Kitchen Aid Mixer, and it was fast and simple!
1-1/2 c. finely grated raw carrots
2 tbsp. lemon juice
1/2 c. drained crushed pineapple
3/4 c. vegetable oil
1-1/2 c. flour (I used part whole wheat and part all-purpose.)
1-1/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 c. golden raisins
1 c. chopped walnuts, divided
1 stick butter, softened
6 tbsp. honey
Grease and flour 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2.
In a mixing bowl, combine grated carrots, lemon juice, and pineapple. Stir and set aside.
In another large mixing bowl, combine all dry ingredients. Stir. Mix in the oil and eggs, stirring well. Stir in carrot mixture, raisins and 3/4 c. walnuts. Divide evenly between the two loaf pans. Bake at 350 degrees for about 45 minutes or until toothpick comes out clean. Turn each cake out on to wire rack and cool completely.
Mix softened butter with the honey until smooth. Spread half over the top of each loaf. Sprinkle remaining chopped walnuts over each loaf.