Carrot Cake

Carrot Cake


1/2 cup of butter or margarine, softened

1 cup of honey

2 eggs

2 cups finely grated carrots

1/2 cup golden raisins

1/3 cup chopped nuts

1/4 cup of orange juice

2 tsp. vanilla

1 cup all-purpose flour

1 cuo whole wheat flour

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

Cream butter in alrge bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addittion. Combine caroots, raisins, nuts if desired, orange juice and vanilla in a medium bowl. Combine dry ingredients in seperate large bowl.

Add the dry mix to the cremaed mix alternately with carrot mixture, begining and ending withj dry ingredients. Pour batter into greased 13x9x2-inch pan. Bake at 350 degrees for 35 to 45 minutes or until wooden pick inserted near center comes out clean.