Roasted Carrot Cake

I had left over roasted carrots from dinner once and thought why not  put them in a carrot cake! The result was great! Roasted vegetables bring out a different sweetness. Using Wild Mountain xtra raw honey, really complimented both the shredded raw carrot as well as the roasted carrots.

1 1/2 c unbleached AP flour
1 1/2 c pastry flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 c Wild Mountain Apiaries xtra raw Honey
3 eggs, room temperature
3/4 c buttermilk, room temperature
1/2 c Kriemhild butter, melted and slightly cooled
1 tbsp vanilla extract
2 c Old Path by the lb carrots, shredded
3/4 c roasted carrot, cooled and mashed **
1/2 c chopped walnuts

Preheat oven to 350 degrees F. Butter and flour 2- 9" cake pans (can use a 13x9" pan as well).

In a larger bowl whisk together flours, cinnamon, nutmeg, ginger, salt and baking soda; set aside.

In a large mixing bowl, beat eggs, honey, buttermilk, butter and mashed carrots. Combine well.With mixer on low speed add in dry ingredients. Then add in shredded carrots and nuts.

Pour into prepared pan. Bake at 350 degrees for 40-45 minutes. Insert a toothpick in center, if it comes clean cake is done.

Remove to cooling racks and allow to cool for 10 minutes. Loosen cakes from pans and invert onto cooking racks and allow to cool completely.

**You need about 2-3 large carrots to roast. Drizzle with oil, season with s/p. Roast for about 40 minutes in a 400 degree oven. Mash the carrots like you would banana's for banana bread.

Cinnamon Honey Frosting

12 oz Jones Family Farm cream cheese, softened
1/2 c Kriemhild butter, softened
2/3 c Wild Mountain creamed cinnamon honey
1/2 tsp salt
1 tsp vanilla extract
chopped candied ginger, optional

In a large mixing bowl beat the cheese and butter together. Scrap down sides of bowl and add in honey, salt and vanilla. Beat on med/high for about 3 minutes.

Place one cake on plate, spread with half of frosting. Top with other cake, spread top only with remaining frosting. Refrigerate until ready to serve. Allow to stand at room temperature for 30 minutes. Sprinkle candied ginger over each piece.