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!
Carrot Snack Cake
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