Deaf Smith Carrot Cake

2 cups whole wheat pastry flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
2 teaspoons baking powder

7 medium carrots, grated fine
4 eggs, beaten
1/3 cup honey
1/3 cup oil

1 cup chopped walnuts
1 cup chopped dried fruit

Combine dry ingredients in one bowl and wet ingredients in another.
Gently combine both together and add the walnuts and dried fruit.
Pour into 9 x 13" pan.
Bake for one hour at 350.

*The recipe comes from The Deaf Smith Country Cookbook. If you're looking for a sweet, oily carrot cake this is not it! It is barely sweet enough to qualify as a cake, but then it is easy to justify eating it for breakfast, snack, and dessert. I baked a huge amount of this just before Buggy Boy was born. I froze it in pieces and then thawed it out piece by piece. I must have been eating it for a month postpartum. With a little whipped cream on the side, it is perfectly yummy!

2 comments:

  1. YUM. I'm going to try this one for sure.

    ReplyDelete
  2. Let me know what you think! And take a picture or two while you're at it.

    ReplyDelete