Joan's Dark Carrot Cake with Orange Glaze
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This is a pleasantly spiced carrot cake that is moist and
dense, packed with nuts and raisins.
Makes: 1 10-cup bundt cake -OR- 2 standard loaf cakes
1 c. milk
2/3 c. plain yogurt
2 large eggs
1/4 c. butter, melted
1 c. dark brown sugar, packed
1/2 c. whole-wheat flour
1-1/2 c. all-purpose flour
2-1/4 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
2 t. ground nutmeg
1/2 t. ground cloves
2-1/2 c. grated carrot, packed into measuring cup
1-1/2 c. coarsely chopped walnuts
1 c. raisins
Preheat oven to 350 degrees Fahrenheit (325 for convection).
Grease and flour bundt cake or 2 standard loaf pans.
In a large mixing bowl, combine milk, eggs, butter, and yogurt. Beat
until well mixed. Add brown sugar and beat well.
In a separate bowl, whisk together flour, baking powder, baking soda,
salt, and spices. Add them to the milk mixture; beat just until blended.
Stir in the carrot, walnuts, and raisins. Spread evenly into prepared
pan.
Bake 45-55 minutes for bundt cake, about 10-15 minutes less for loaf
cakes, or until cakes test done. Remove from oven and let cool in pan
for 10 minutes; turn out onto wire rack to cool completely.
Spread with cream-cheese frosting or orange glaze, if desired.
SUGGESTED VARIATION:
Modify quantities as follows:
2/3 c. milk
1 c. plain yogurt
3 large eggs
3 T. butter, melted
2 c. grated carrot, packed into measuring cup
1 c. coarsely chopped walnuts
3/4 c. raisins
ORANGE GLAZE
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2 c. sifted powdered sugar
1 t. vanilla extract
1-1/2 T. orange juice
Combine ingredients thoroughly. Stir in additional orange juice, 1 teaspoon
at a time, until icing reaches drizzling consistency. Drizzle it over the
cake.
Makes: 1 cup
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