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  Carrot Cake
   Desserts
   Moosewood Cookbook
   5/19/2008
Ingredients:
1 1/2 cups melted butter
1 3/4 cups brown sugar (or 1 1/2 cups honey)
4 eggs, room temperature
3 tsp vanilla extract
grated rind of one lemon


2 cups whole wheat flour
2 cups white flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
1 tsp ground all spice
2 ts[ ground cinnamon

2 1/2 cups, packed, finely shredded carrot, soaked in juice of one lemon

Optional: 3/4 cup each currants or nuts
Instructions:
Preheat oven to 350.

Beat in large bowl, beginning with sugar or honey and butter, add eggs one-at-a-time. Add remaining ingredients & beat until light in color.

Add flour mixture & grated carrot alternately to butter mixture, beginning & ending with flour (flour-carrot - flour-carrot - flour). After each addition mix gently to combine, but no not beat or overmix - this toughens & dries a cake.

Add nuts & raisins last.

Generously butter 2 loaf pans & sprinkle with poppyseeds (they'll stick to the butter). Divide batter & bake 40-50 minutes.

makes 2 loaves.

Serve plain or with butter or cream cheese.

Cool 10 minutes in the pan, then remove to finish cooling.
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