Ingredients

1/4 cup canola oil

3/4 cup whole-wheat flour (coarse)

1/4 cup all-purpose white flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. freshly ground nutmeg

1/4 tsp. ground cloves

1/2 tsp. kosher salt

3 large eggs, beaten lightly

1/3 cup buttermilk

3/4 cup honey

3 cups carrots finely chopped in a food processor, scrubbed and trimmed but not peeled

1/2 cup raisins

1/2 cup roasted walnuts, coarsely chopped

Preparation

  1. Preheat oven to 375 degrees.
  2. Oil and flour a tube pan
  3. Sift dry ingredients.
  4. In a separate bowl, mix wet ingredients plus carrots.
  5. Stir the wet ingredients into the dry ingredients just until mixed.
  6. Pour the batter, which will be a bit runny, into the tube pan.
  7. Bake for about 40 minutes in the center of the oven; check with a skewer to make sure the cake is cooked in the center. If not, keep cooking and checking.
  8. Cool cake about 5 to 10 minutes then unmold.
  9. Serve slices with plain yogourt sweetened with honey.