CARROT CAKE 
1/4 lb. butter
1/4 c. oil
3/4 c. honey
1/2 c. molasses
4 eggs
2 tbsp. vanilla
1 1/2 c. white flour
2/3 c. whole wheat flour
2 tsp. cinnamon
1/4 tsp. cloves
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 1/2 c. carrots, grated
1/2 tsp. nutmeg

Melt butter and oil, honey and molasses. Add eggs, vanilla, beat well. Stir in the flour, spices, leavings, and salt. Add carrots and stir well. Pour into 2 greased 8 inch round pans. Bake 45 minutes at 350 degrees. Spread with cream cheese icing.

CREAM CHEESE ICING:

1 lb. cream cheese, softened
1/2 lb. butter, softened
1/2 c. honey

Mix together until well blended.

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