1/2 cup butter or margarine, softened
1 cup honey
2 eggs
2 cups finely grated carrots
1/2 cup golden raisins
1/3 cup chopped nuts (optional)
1/4 cup orange juice
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Servings: 12
Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins, nuts, if desired, orange juice and vanilla in medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Pour batter into greased 13 × 9 × 2-inch pan. Bake at 350ºF 35 to 45 minutes or until wooden pick inserted near center comes out clean.
1 cup honey
2 eggs
2 cups finely grated carrots
1/2 cup golden raisins
1/3 cup chopped nuts (optional)
1/4 cup orange juice
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Servings: 12
Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine carrots, raisins, nuts, if desired, orange juice and vanilla in medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Pour batter into greased 13 × 9 × 2-inch pan. Bake at 350ºF 35 to 45 minutes or until wooden pick inserted near center comes out clean.
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