Spiced Honey Carrot Cake

Baking temperature: 325º F
Baking time: 45 - 55 minutes
Yield: 1, 9" pan

Ingredients

• 2 cups chopped pecans, toasted
• 2 cups finely grated carrots
• ¾ cup golden raisins, coarsely chopped
• ¼ cup orange juice
• 1 tsp. vanilla
• 1 tsp. orange zest
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 ½ tsp. cinnamon
• ¼ tsp. nutmeg
• 3 finely chopped crystallized ginger
• ½ cup unsalted butter, softened
• 1 cup honey*
• 2 eggs

Instructions

1. Preheat oven 325 degrees. Grease a 9” pan. Place pecans in another baking pan.
2. When oven is hot, toast pecans until fragrant, about 8-10 minutes to prevent burning.
3. Allow to cool.
4. Stir carrots, raisins, orange juice, vanilla and zest together in a bowl and set aside.
5. In separate bowl whisk flour, baking powder, soda, salt, cinnamon, nutmeg and ginger set aside.
6. In a large bowl cream butter, slowly add honey and beat until well blended.
7. Add eggs one at a time, beating well after each.
8. Add carrot mixture and flour mixture alternately, beating on medium-low until incorporated; stir in Pecans.
9. Spread into prepared pan.
10. Bake 45-55 minutes or until a toothpick in cake center comes out clean or with only a few moist crumbs.
11. Cool before frosting with honey/cream cheese icing if desired.

Notes:

Source of local honey: Jeff and Sheila’s Apiary, Minerva, Ohio