Recipe: Archive Carrot Cake

The following recipe won First Prize in the Cake Category at  the Second Annual Co-op Baking Contest. It is reprinted from the April 1985 issue of the Coop Scoop.

Shirley-Mom’s Modified Carrot Cake

By Carol Ann Modena

Ingredients:

⅔ cup light honey
1⅓ cup water
2 Tbls. oil
1 tsp. cinnamon 
¼ tsp. cloves
¼ tsp. nutmeg 
½ cup raisins
¼ cup currents
1 ⅓  cup grated, raw unpeeled carrots
1 egg, beaten 
2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 cup walnuts, chopped 

Directions:

-In a large saucepan, combine honey, water, oil, spices, raisins, currents, and carrots. Bring to a boil and simmer for 5 minutes. Let cool. Add egg

-Preheat oven to 350 degrees 

-Mix together flour, baking powder, baking soda and the nuts. Add wet mixture to dry mixture. Stir.

-Coat the inside of a 9” x 5” pan then dust lightly but evenly with flour. Pour mixture into the pan.

-Bake at 350 for about 45 minutes. Test for doneness by seeing if a sharp knife blade inserted into the center comes out pretty clean.

-Cool loaf  for 10 minutes. Carefully loosen sides with spatula. Remove from pan and cool further.

Makes 1 loaf.

Enjoy!

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