Ingredients:
2 medium carrots, grated (about 1½ cups)
2¼ cups water
1½ cups raisins
3 cups whole wheat flour
1½ tsp. baking soda
1½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. ground cloves
1½ tsp. salt
1 cup honey OR maple syrup
3 tbsp. cooking oil
Equipment:
Oven and cooktop
1 (9-inch) cake pans OR 1 loaf pan
Parchment paper (optional)
Medium pot
Large bowl
Measuring cups and spoons
Whisk OR fork
Rubber spatula
Pot holders
Timer
Directions:
- Wash and grate the carrots. Then measure out 1½ cups.
- Preheat the oven to 300°F. Line 1 (9-inch) cake pan with parchment paper, or grease and flour it.
- Heat the water in a medium pot until boiling. Carefully add the raisins to the pot and set aside to cool.
- Add the whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt into a large bowl and stir together with a whisk or fork.
- Add the carrots to the cooled raisins, and stir gently to avoid splashing. Then add the honey or maple syrup and oil.
- Make a hole in the center of the dry mixture and pour the wet mixture into the center. Use a rubber spatula to mix together just until all the flour is moistened.
- Pour batter evenly between the prepared pans and ask for an adult’s help to place them in the preheated oven. Bake for 45–50 minutes. A knife inserted in the center of the cake should come out clean.
- Allow the cake to cool completely before serving as is, or with cream cheese frosting.
Note: You can also try baking this recipe in a muffin pan!