HONEY CARROT SNACKING CAKE

1/4 Cup Butter
1/2 Cup Honey
1 Egg
1 Cup Finely grated carrots
1/4 Cup Golden raisins
2 Tbs Orange juice
1 tsp Vanilla
1/2 Cup All-purpose flour

1/2 Cup Whole-wheat flour
1 tsp Baking powder
3/4 tsp Ground cinnamon
1/2 tsp Baking soda
1/4 tsp Salt
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg

Preheat oven to 350 degrees

Cream butter in a large bowl. Gradually beat in honey until light and fluffy. Add egg, beating well. Combine carrots, raisins, orange juice, and vanilla in separate medium bowl. Combine dry ingredients in separate large bowl. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients.

Bake in 8 inch or 9 x 11½ inch, greased baking pan. (Or cupcake pans) Bake 35-45 minutes or until wooden pick comes out clean.

Servings: 6

Guest Chef: Lydia Critchley

Lydia Critchley has had a "desire to play with food" her entire life and teaches cooking classes throughout the Madison, WI area. She is the owner and operator of Creative Cooking By Lydia, LLC, a company that offers catering, cooking presentations, and classes. Find more recipes and more information by visiting Lydia's website at: www.creativecookingbylydia.com

The above recipe is one that Lydia shares and recommends to all of her cooking classes. It is a recipe designed for diabetics -- highlighting natural sugars such as honey and orange juice -- and can be used, "for breakfast, an afternoon snack, or as a desert!" Find out more about diabetes at the American Diabetes Association.

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