Carrot Cake or Muffins

Name: Carrot Cake or Muffins
Ingredients: 1 1/2 cups Cold pressed oil; 1 cup Honey; 4 ea Eggs; 2 cups Unbleached white, whole wheat OR graham flour; 2 tsp Baking soda; 2 tsp Baking powder; 2 tsp Cinnamon; 1/2 tsp Allspice OR cloves; 1 tsp Salt; 2 cups Shredded carrots; 1/2 cup Coconut, unsweetened; 1/2 cup Chopped nuts; 1 cup Crushed pineapple, unsweetened (in juice, undrained)

June 30, 2001 Lynn R. - Home Cook

About

My favourite carrot cake from “Recipes from Kareen’s Kitchen” — an old 1970s recipe book. Kareen Zebroff was a well-known yoga instructor during this decade and also emphasized nutrition in her books.

Yield: 2 cakes

Ingredients

Cold pressed oil		1 1/2 cups
Honey		1 cup
Eggs		4 ea
Unbleached white, whole wheat OR graham flour		2 cups
Baking soda		2 tsp
Baking powder		2 tsp
Cinnamon		2 tsp
Allspice OR cloves		1/2 tsp
Salt		1 tsp
Shredded carrots		2 cups
Coconut, unsweetened		1/2 cup
Chopped nuts		1/2 cup
Crushed pineapple, unsweetened (in juice, undrained)		1 cup

Directions

Mix oil and honey.
Add in eggs one at a time.
Sift dry ingredients. Add to wet ingredients and mix well.
Add remaining ingredients and mix well.
Pour into 2 square 9×9 pans. Bake at 350 F for about 1 hour. If making muffins, fill tins 2/3 full and bake for 15 to 20 minutes.
Top with a cream cheese icing if desired. Click here for a recipe. It’s not from Kareen’s book but it is one that I like.