Karyl's Cabbage Town Carrot Cake (revision)

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 3 cups grated shredded carrots (less one tbsp)
• 1 1/2 cups chopped raisins
• 1 cup agave syrup or 1 cup maple syrup or 1 cup honey
• 1 1/2 cups water
• 1/2 cup canola oil or 1/2 cup safflower oil or 1/2 cup sunflower oil
• 4 cups whole wheat pastry flour or 4 cups spelt flour
• 1 tablespoon baking soda
• 1 tablespoon grade a cinnamon (if possible)
• 1 tablespoon cardamom
• 1 teaspoon coriander
• 2 tablespoons vanilla extract
• 12 ounces cream cheese (organic preferred)
• 1/3 cup orange marmalade or 1/3 cup pineapple jam
• 1 tablespoon grated carrot

Recipe

• 1 cook the grated carrots, syrup, water, oil and raisins in a small pot, with all the spices and vanilla, until it has boiled and simmered for 5 minutes.
• 2 cool the mixture to approximately 85f (i use a water bath in the sink, with ice).
• 3 while cooling the carrot mixture, sift the flour and soda and lightly oil one deep 10" pan, or 2 8" pans.
• 4 set the oven at 350f with the pan in the middle of the rack, or two pans separated but not touching the oven walls or each other.
• 5 bake the cake for appoximately 45 minutes, and check with a toothpick at 40 minutes, 30 minutes if using 2 pans.
• 6 if not done in the center, turn off the oven and leave cake an additional 10 minutes with the oven off.
• 7 cool on a wire rack at least 15 minutes before taking it out of the pan.
• 8 cool completely before frosting.
• 9 soften cream cheese during cake's baking time.
• 10 in food processor or blender or mixing bowl with hand mixer, whip the cream cheese with the fruit spread and the grated carrot.
• 11 chill until cool, frost cake.
• 12 serve!