Golden Wheat Carrot Ring
By norsegal8
This cake, inspired by Jean Hewitt's Carrot Cake* is moist without being heavy. It is wheat-colored with flecks of golden carrot throughout, and has a fresh, wheaty, delicious flavor with the perfume of honey coming through only as a wonderful, lingering aftertaste. Of course, it is lovely with White Chocolate Cream Cheese Frosting, but I'd just as soon eat this cake au nature. I'm sure it is an illusion, but eating this cake makes me feel pure and healthy!
- 10
Ingredients
- 2 cups finely shredded carrots
- 1/4 cup lemon juice
- 1 cup sifted whole wheat flour
- 1 cup sifted cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 large eggs
- 10 tablespoons unsalted butter, melted
- 3/4 cup honey
Preparation
Step 1
1. Butter one 6-cup savarin ring. No need to flour. The butter gives a lovely flavor to the outside of the cake. Preheat the oven to 350 degrees.
2. In a small bowl, combine the carrots and lemon juice.
3. In a large mixing bowl, combine the dry ingredients and mix for 30 seconds to blend. Add the eggs, butter, honey and carrot mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 30 seconds, or until well-mixed.
4. Scrape the batter into the prepared mold and bake for 30 minutes or until the cake springs back lightly in the center when pressed and a tester comes out clean.
5. Let the cake cool for 10 minutes in the pan on a rack. Unmold onto a lightly greased rack and cool completely.