Carrot Cake # 2

2 c. Grated Carrots
Juice of 1 Lemon
1/2 tsp. Lemon Zest
1/2 c. Raisins
1/2 c. Nuts -{Pecans, or Walnuts
2 c. light Brown Sugar -{tightly packed
3 Eggs, {lightly beaten
1 tsp. Vanilla
1/2 c. Butter Milk
1/2 c. Vegetable Oil
1/4 c. Honey
2 c. all-purpose Flour, or (1 c. White & 1 c. whole Wheat)
1 tsp. Cinnamon
1 tsp Baking Soda
1/2 tsp. Salt
1/2 tsp. Baking Powder

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Preheat oven to 350
Grease & lightly Flour two 8 inch round cake pans.
Sprinkle Carrots with the Lemon Juice, & stir in the zest;
Add the Raisins and Nuts and set side.

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In an electric mixer of food processor, cream the
Sugar, Eggs, Vanilla extract, Butter Milk, Oil, and Honey.
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Sift together the remaining dry ingredients and gradually
add to the creamed mixture, stirring just until smooth.
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Stir the Carrot mixture evenly into the Batter, mixing well.
Then; pour into prepared pans.


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Bake for 35 minutes, or until top feels firm to the touch.
Wait for the rounds to cool before removing from pans.