MMMMM-----------------------BUTTER MIXTURE----------------------------
1 1/2 c Butter; melted
1 3/4 c Brown sugar -OR-
1 1/2 c Honey
4 Eggs; room temperature
3 ts Vanilla extract
1 Lemon; grated rind of; juice
-reserved
MMMMM-----------------------FLOUR MIXTURE----------------------------
2 c Whole wheat flour
2 c White flour
1 ts Salt
1/2 ts Baking soda
3 ts Baking powder
1 ts Ground allspice
2 ts Ground cinnamon
MMMMM-----------------------CARROT MIXTURE----------------------------
2 1/2 c Carrot; finely shredded;
-packed, soaked in juice of
-1 lemon
3/4 c Currants; (optional)
3/4 c Nuts; (optional)
Pre-heat oven to 350 F.
Add flour mixture and grated carrot alternately to butter mixture,
beginning and ending with flour (flour - carrot - flour - carrot -
flour). After each addition mix gently to combine, but do not beat or
otherwise overmix--tis toughens and dries a cake. Add nuts and
raisins last. Generously butter 2 loaf pans and sprinkle with
poppyseeds (they'll stick to the butter).
Divide batter and bake 40 to 50 minutes. Cool 10 minutes in the pan,
then remove to finish cooling. Serve plain, or with butter and cream
cheese.
Recipe by Moosewood Cookbook
MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)