Carrot Cake
Carrot Cake
Ingredients
- 11/2 cups (375 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 2 eggs
- 1/4 cup (60 ml) honey
- 3/4 cup (180 ml) sugar
- 1/2 cup (125 ml) canola oil
- 11/2 cups (375 ml) peeled and grated carrots
- 1/2 cup (125 ml) dried cranberries
- 4 oz (115 g) cream cheese, softened
- 1 cup (250 ml) icing sugar
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper. Set aside.
- In a bowl, combine flour, baking powder and salt.
- In another bowl, beat eggs, honey and sugar with an electric mixer until it forms a ribbon, about 10 minutes. Drizzle in oil. Add dry ingredients, carrots and cranberries and mix thoroughly. Pour into prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould. Let completely cool before icing.
Carrot Cake