HONEY CARROT CAKE
1/2 c. shortening
1 c. honey
2 eggs
1/4 c. fresh orange juice
1 tsp. vanilla
2 tsp. baking powder
1 1/2 tsp. cinnamon
2 c. finely grated carrots,
firmly packed
1 c. golden raisins
2 c. flour
1 tsp. salt (sea salt)
1 tsp. soda
1/2 tsp. nutmeg and ginger
Preheat oven to 350 degrees. In large mixing bowl with elec-
tric mixer, cream shortening and honey. Add eggs, one at a
time, beating well after each addition. In small bowl, mix
orange juice, vanilla, carrots and raisins. Sift together dry
ingredients. Add to creamed mixture alternately with carrot
mixture, beginning to ending, with dry ingredients. Beat after
each addition. Turn batter into greased 8 x 12 x 2-inch pan.
Bake 35 minutes to 45 minutes or until cake tests done in
center. Let cool in pan 10 minutes. Turn onto wire cake rack.
For Glaze, spread warm cake with 1/4 cup honey. Cool
completely before cutting or make Honey Cream Topping.
Honey Cream Topping:
1 cube (1/2 c.) butter,
softened
1/4 tsp. salt
1/2 c. sour cream
1/4 c. mild flavored honey
1 tsp. vanilla
Cream butter until soft. blend in balance of ingredi-
ents until well mixed. Frost cake. Makes 1 1/2 cups. Can be
used to top angel food cake, spice cake, carrot cake, waffles,
pancakes or ginger bread. Enjoy!
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