Honey Carrot Cake

Ingredients

• 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
• 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

Directions

Preheat oven to 350 degrees. In large mixing bowl with electric 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. Cream butter until soft. blend in balance of ingredients 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.

Submitted 6/13/05.
Source: recipes on line
Submitted By: c darden
dardenc@pop.nci.nih.gov
Honey Carrot Cake