Welcome to our third Teacher Tuesday Feature, where we focus on the knowledgeable and informative instructors that teach at each of our four retail store locations. Today we’re pleased to welcome Cheryl Moore, instructor at our Brigham City, UT store, to the blog. Cheryl is one of our “core” instructors, meaning that she teachers core classes that show the different ways to use the various products we offer here at Honeyville. In addition, Cheryl has included a delicious Carrot Snack Cake recipe using some of her favorite Honeyville products. Without further adieu, here’s Cheryl!

Cheryl Moore

Hi!  My name is Cheryl Moore.  I teach twice a month at the Brigham City, Utah Honeyville store.  Usually the first Thursday of the month I teach a core class.  Core classes are written by Chef Tess and explain how to use different Honeyville products.  Later in the month, again on a Thursday, I teach one of my own classes.  
As a stay at home mother of 10 (and proud Grandma of 19) I learned to make everything from scratch.  When I started getting into food storage, I was determined to make nutritious, good tasting meals that had the same taste and appeal that my family was used to.  My desire to become self-reliant became a passion for sharing what I had leaned with others.  I really enjoy teaching Honeyville classes and being able to share with others my successes, and yes, my sometimes hilarious failures.
This Carrot Snacking Cake has been a family favorite for years. We use it as a snack after school, a favorite dessert, and a fast breakfast with a glass of milk. I’ve cooked it in a Sun Oven, a Dutch Oven while camping, and in my regular oven. Sometimes I freeze it too so it is available when I am in a rush and need to grab something quickly. It’s been made with all white flour, all white wheat flour, and even half and half. I have even pre-packaged this cake using Honeyville’s Powdered Shortening, making it as convenient and fast as a cake mix (but a whole lot healthier). Instead of white sugar, I’ve also used Honeyville’s Granulated Honey. In other words, not only does this cake taste great, it’s very versatile and always turns out fabulous!

Carrot Snack Cake

2 cups Sugar
2 tsp. Salt
1/2 cup Honeyville Powdered Whole Eggs + 1 cup water (or 4 fresh eggs)
4 tsp. Powdered Vanilla
1 cup Oil
1 cup Raisins
2 cups Chopped Nuts

Preheat Oven to 350 degrees. 

Put the carrots and the raisins in a separate bowls.  Pour 2 cups hot water over the carrots and 1 cup hot water over the raisins.  Allow to sit for 20 minutes. 

In a bowl, add the flour, sugar, baking powder, salt and wise woman of the east spice, (if using powdered eggs, add them now) and mix well. 

Drain the water off the carrots and the raisins (if you are using the powdered eggs, save this water and add additional water to it to make 1 cup).  

Add the eggs, vanilla, and oil (for powdered eggs, put your 1 cup of water in now).  Mix on low for 1 minute and high for 2 minutes.  

Add nuts, the drained carrots and raisins and mix well.  Pour into a greased 9×13 pan.  Bake at 350 degrees for 35-40 minutes.  Enjoy!  

If you like this recipe and want to check out a few of the other classes I teach, stop by the Brigham City, UT Honeyville store on the following dates in April:

Thursday, April 11 – 10 a.m. – Cracker-Lickin’ Good (a core class written by Chef Tess)
Thursday, April 25 – 10 a.m. – Using the Kelly Kettle