4 Eggs 4
1 c Honey 250 mL
1/2 c Dark brown sugar 125 mL
3/4 c Vegetable oil 175 mL
2 c All-purpose flour 500 mL
2 ts Baking powder 10 mL
1 tb Ground cinnamon 15 mL
1/2 ts Baking soda 2 mL
1 pn Salt
1/4 ts Ground nutmeg 2 mL
1 pn Allspice
3 c Finely grated carrots 750 mL
1/2 c Chopped pecans 125 mL
1/2 c Finely grated coconut 125 mL
3/4 c Raisins 175 mL
-ICING-
4 oz Cream cheese 125 g
2 tb Butter 25 mL
2 c Icing sugar; sifted (or
-more)
; 500 mL
1 ts Vanilla 5 mL
Preheat oven to 325F/180C. Butter a 9″x13″/3.5L baking dish.
Beat eggs with sugars until very light. Beat in oil.
Combine flour with baking powder, cinnamon, baking soda, salt, and
nutmeg. Stir together well.
Stir flour mixture into egg mixture just until barely combined. Stir
in carrots, pecans, coconut and raisins. Pour batter into pan and
spread evenly.
Bake 45 minutes or until center of cake is firm to the touch.
Beat cream cheese and butter for the icing. Beat in icing sugar until
icing is smooth and spreadable. Add vanilla.
Cool cake on rack for 10 minutes before removing from pan. (Cake can
also be iced and served from the pan.)
Ice cake.
NOTE: Make marzipan carrots by dyeing small amounts of marzipan
orange and green. Shape tiny carrots to decorate cake.
Yields
1 servings