Carrot cake

2 cups all purpose flour

3 tsp baking powder

2 tsp cinnamon      

1 /2 tsp nutmeg

1 /4 tsp allspice.

4 eggs

1  cup  granulated sugar

1 /4 cup liquid honey

3 /4 cup vegetable oil

5 fresh carrots grated

1 can pineapple tidbits, with juice (398mL, 14oz )

1 /2 cup dried coconut

1 /2 cup raisins

1 /2 cup walnuts or pecans.

Icing:

250 g Philadelphia cream cheese

2 cups icing sugar

3 tbsp liquid honey

1 /2 tsp of cinnamon

In a bowl, sift together flour, baking powder, cinnamon,  nutmeg and allspice.

In another larger bowl , using an electric hand mixer, beat eggs, sugar and honey about 3 minutes or until pale yellow. Add oil, beating about one minute. Stir in carrots, pineapple, coconut, raisins and walnuts. Stir in carrots,pineapple,coconut,raisins and walnuts. Gradually add dry ingredients in three parts, mixing thoroughly and scraping down sides of bowl occasionally.

Pour batter into a 13 by 9 inch baking pan and bake in preheated oven at 350 F for 45-55 minutes or until cake tester inserted in centre comes out clean. Cool.

Icing:

In bowl using electric hand mixer beat together cream cheese, honey, icing sugar and 1/2tsp of cinnamon until smooth.(I don’t use butter so the icing is not stiff.)

Spread icing on top of the cake or spread a little at every individual piece.

This is my adaptation of the Unionville house restaurant recipe with changes to suit my taste.