Carrot Cake

Cake:

½ cup flame seedless raisins (or dried cranberries)

1 ¾ cups flour

⅔ cup whole wheat flour

2 tsp baking soda

1 ½ tsp ground cinnamon

1 tbsp allspice

½ tsp ground nutmeg

⅛ tsp salt

¾ cup brown sugar

3 tbsp extra light olive oil

1 dash of sesame oil

2 eggs

⅔ cup buttermilk

2 tsp vanilla extract

1 ½ cups coarsely shredded carrots

8 oz crushed pineapple

cream cheese icing

Topping:

½ cup apple butter

½ cup strained yogurt

2 tbsp maple syrup

Put raisins in a small bowl and cover with hot water and soak until soft and plump (10-15 m)

Preheat oven to 350º

In a medium bowl, combine flours, baking soda, cinnamon, allspice, nutmeg and salt. Stir well and set aside

In a large bowl, mix the brown sugar and oil. Add the eggs, one at a time, beating well with a wire whisk after each addition. Stir in the buttermilk and vanilla.

Stir in the flour mixture. Add the carrost raising and pineapple.

Lightly grease two round 11" cake pans. Pour in the batter and shake to distribute evenly. Place the pans on the middle rack of the preheated oven and bake for 20 minutes. Remove from oven and allow to cool for fifteen minutes in the pan before turning cake out onto a wire rack.

In a small bowl, mix the apple butter, strained yogurt and maple syrup.

Serve a wedge of the warm carrot cake with three tablespoons of the topping spooned over the top and garnish with a sprig of fresh mint.

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Carrot Cake