Carrot Cake

• 1/4 cup canola oil
• 3/4 cup whole-wheat flour (coarse)
• 1/4 cup all-purpose white flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. freshly ground nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. kosher salt
• 3 large eggs, beaten lightly
• 1/3 cup buttermilk
• 3/4 cup honey
• 3 cups carrots finely chopped in a food processor, scrubbed and trimmed but not peeled
• 1/2 cup raisins
• 1/2 cup roasted walnuts, coarsely chopped

1. 1. Preheat oven to 375 degrees.
2. 2. Oil and flour a tube pan
3. 3. Sift dry ingredients.
4. 4. In a separate bowl, mix wet ingredients plus carrots.
5. 5. Stir the wet ingredients into the dry ingredients just until mixed.
6. 6. Pour the batter, which will be a bit runny, into the tube pan.
7. 7. Bake for about 40 minutes in the center of the oven; check with a skewer to make sure the cake is cooked in the center. If not, keep cooking and checking.
8. 8. Cool cake about 5 to 10 minutes then unmold.
9. 9. Serve slices with plain yogourt sweetened with honey.

canola oil, flour, allpurpose white flour, baking soda, cinnamon, freshly ground nutmeg, ground cloves, kosher salt, eggs, buttermilk, honey, carrots, raisins, walnuts

Taken from www.epicurious.com/recipes/member/views/carrot-cake-1221094 (may not work)