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Carrot Cake



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2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger OR cloves
1 cup oil
1 cup honey
4 eggs
3 cups grated carrot
1/2 cup crushed pineapple, drained
1 teaspoon vanilla
1 cups nuts, chopped (we use walnuts)
1cup dried fruit (optional)
Optional Glaze
2 cups powdered sugar
2 lemons, zested and juiced

Preheat oven to 350 degrees. Grease and
flour bundt pan or 2 cake pans. Mix dry
ingredients. Add oil and honey, beat well.
Add eggs one at a time; beat until smooth
between each egg. Stir in carrots, pineapple,
vanilla and nuts. At this point you can
stir in the optional cup of dried fruit. Pour
into prepared pan. Bake 50-60 minutes for
bundt or 30-35 minutes for cake pans.
Use a toothpick to check it—if it’s clean,
it’s done! Cool in pan for 10-15 minutes,
turn onto wire rack or platter. Cool completely
before slicing.
Want glaze? Whisk together glaze ingredients.
Pour onto warm cake for invisible
glaze or cool cake for opaque glaze.
Feeling decadent? Cream cheese frosting!