Carrot Raisin Nut Loaf Cakes
A moist and wholesome, honey-sweetened spiced carrot, raisin and nut cake made with whole wheat flour and wheat germ.
1 cup grated carrots
1 cup seedless raisins
3/4 cup honey
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups water
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 cup wheat germ
1/2 cup chopped walnuts
- Cook carrots, raisins, honey, butter and spices in the 1 1/2 cups water for 10 minutes, then allow to cool.
- Preheat oven to 300°F (150°C). Grease and flour two small loaf pans; set aside.
- Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients.
- Pour into prepared loaf pans. Bake for 45 minutes or until cake tests done.
Makes 2 small loaf cakes; 12 servings.
Recipe and photograph courtesy of the National Honey Board.