There are rainbows on the ground. . .
. . . and up in the air. . .
. . . which means one thing: harvest time is here!
Time to celebrate the fruits. . .
. . . of this year's labor.
Early last spring these sweet chicks arrived and recently started laying. This fall they are producing with abundance and we are making all sorts of lovely treats with their eggs, particularly my very favorite recipe for carrot cake. Sweet with honey and rich with walnut oil its spices are the perfect complement to the fall weather. . . oh, and there's nothing quite like a cake made with eggs from your own hens.
- 1 1/2 cups honey
- 2 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 1 1/2 cups walnut oil
- 4 eggs
- 3 cups shredded carrots
- 1 cup raisins
- 1 cup chopped walnuts
- 1 cup butter
- Two 8 oz package of cream cheese
- Honey to taste
For the cake: Preheat oven to 350 degrees. Combine the honey, eggs, carrots and oil in a large bowl. In a separate bowl mix the dry ingredients together. With a spatula fold the the dry ingredients into the wet mixture. Pour the batter into two buttered and floured 8" cake rounds. Bake 30-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before assembling the cake.
For the frosting: Let the butter and cream cheese come to room temperature. Then mix together until creamy. Add honey slowly to taste, if the frosting is not thick enough, you can add more cream cheese to thicken.
To sweet rewards, and labors of love.
*Last time in Barn Stories: Early Snow