Healthy (Bunny) CARROT CAKE

- for rule number six -

Bunnies are cute— they eat carrots and remind me of spring. Also, Bunny is an old nickname given to me, associated with a long old story— the end always makes me smile with pride— A good reminder to not take myself so seriously.

This was the recipe I riffed off. I changed many of the ingredients, so thought it best to call this version my own. Make this cake when you’re ready for good weather. Eat it for breakfast. Put it in your mouth when you need to soften your words. Ah, give it a taste of sugar to sweeten a mundane mood.

Healthy Carrot Cake

2 cups Whole Wheat Flour
1 cup Rye Flour
2 teaspoons Baking Soda
1/2 teaspoon fine Sea Salt
1 tablespoon Cinnamon
1 cup Olive Oil
1/4 cup Water
1 cup Granulated Sugar
3/4 cup Honey
1/4 cup Molasses
1 teaspoon Vanilla Extract
4 large Eggs
3 cups grated Carrot
1 cup favorite Nuts (pepita, hazelnut, walnut) **optional
1/2 cup Raisins

Heat the oven to 350 degrees Fahrenheit (176C). Grease and flour the bottom and sides of baking dish or pans. I used a 9x12 baking dish.

In a medium bowl, whisk first five (dry) ingredients. In a separate bowl, whisk the oil, sugar, honey, molasses and vanilla, and eggs. Add eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

Add batter to prepared cake pans. Bake until the top of the cake is touchable and springy when tested and when a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Cool cake in pan for at least 15 minutes.