2 eggs
1/2 cup oil (olive)
1 cup honey
1/2 cup buttermilk or sour milk
2 cups whole wheat flour
1 tsp. soda (baking)
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 cup grated carrots
Beat eggs, add oil, honey and buttermilk and mix well. Sift flour, soda, salt & cinnamon together and add to egg mixture. Beat until smooth. Add carrots and mix well. Pour into greased 8 inch square pan and bake at 350 degrees for 45 minutes. Cake is moist and delicious.
Oddly enough, I actually had whole wheat flour in my freezer. The only thing I had to find was buttermilk, which isn't as easy as you would think. Now I'm stuck with almost a whole pint of buttermilk to use. I guess I'll just have to make something else with it.
As for this recipe, I used a 7.5x7.5 inch square pan, so the cake was a bit higher than usual. I had to cook it a bit longer than the 45 minutes, and then the center "fell" a bit as it cooled. It's very moist, so it was stored in the fridge. No icing was provided, but so far, the I.T. department guinea pigs haven't complained.
You can make buttermilk. 1 tablespoon of lemon juice, then enough milk to make a cup. Let sit 5 mins. I never buy buttermilk and just make it.
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Many people have told me how to make buttermilk when I don't have it. I even consulted the BH&G cookbook. The PROBLEM was that I don't have milk, vinegar, OR lemon juice in the pantry at any given time. If I'm going to have to go and buy one or all of these as an alt. to buttermilk, I might as well just buy the buttermilk ... and then make many other things with it. Which I have.
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