It just seemed like it was time for carrot cake so I dug through the pile of ripped out old magazine pages with random recipes on them and worked off this one from Great American Home Baking –sorta.

 

I grated a bunch of carrots and used the rest in a carrot smoothie.

 

A half cup of sugar and 1/3 cup butter and beat together.

 

Then two little eggs to join them.

 

Add the milk.

 

Add dry ingredients. Don’t do like I did, the recipe says baking powder, it does not say baking soda. I think it might’ve tasted better if I’d actually used baking powder. Never mind, the deed is done and the cake is already half gone.

 

Grease the pan and pre heat the oven to 350

 

add the grated carrots

 

and raisins.

 

Pour into greased pan and bake for 40 minutes or so.

 

After it cools serve.

 

Carrot Cake

• 1 cup whole wheat organic pastry flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp. cinnamon
• 2 tsp ground ginger
• 1/3 cup softened butter
• 1/2 cup sugar
• 2 small eggs
• 1/3 cup milk
• 1 cup grated carrot
• 1/2 cup raisins

In a medium bowl mix butter and sugar then add eggs and mix. Then add flour, baking powder, cinnamon, and salt. Toss in carrots and raisins.

Preheat oven to 350 and bake for 40 minutes or when a toothpick or butter knife inserted in center comes out clean.
Let cool completely

then eat.