Honey Carrot Cake
Ingredients
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1-1/2 C. oil
4 eggs
1-1/2 C. honey
1 tsp. vanilla
3 C. grated carrots
1/2 C. chopped pecans or walnuts
Basic cream cheese frosting (will frost 2 9-inch round layers):
1/4 pound butter, softened
1/2 pound cream cheese, softened
1 pound powdered sugar
1 tsp. vanilla
1/4 tsp. salt
3 to 4 Tbsp. milk
1 C. chopped, toasted pecans or walnuts (optional)
Cooking Instructions
Mix together flour, baking powder, soda, cinnamon and salt. Add oil and mix thoroughly. Add eggs one at a time, beating thoroughly after each addition. Add honey and vanilla and mix thoroughly: Blend in carrots and nuts. Pour into greased 9×13-inch baking pan. Bake at 350 for 1 hour. Basic cream cheese frosting: Beat butter and cream cheese until fluffy. Blend in vanilla and salt. Gradually add powdered sugar, beating until smooth and creamy. Gradually beat in milk, if necessary, until proper spreading consistency is obtained. Blend in nuts, if desired, or sprinkle them on top of the cake after you have frosted it.
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