Ingredients:

Serves: 16

Yield:

1

8-inch ...

Units: US | Metric

2 cups carrots, grated
3/4 cup water
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1 cup cornmeal
3/4 cup milk
1 1/2 cups bread flour (I usually use 1/2 cup whole wheat with 1 cup bread flour) or 1 1/2 cups whole wheat flour (I usually use 1/2 cup whole wheat with 1 cup bread flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Directions:

1
Preheat oven to 350°F.
2
Grease an 8-inch square pan.
3
In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
4
Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
5
In a large bowl, combine flour, baking soda, baking powder, and salt.
6
Combine dry mixture with carrot mixture, then transfer to baking pan.
7
Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
8
Serve hot with butter.