Carrot Cake

origin: Recipe provided by Cathy Larripa

2 cups flour (whole wheat and/or white)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoon baking soda
1/2 cup butter, softened, OR 1/2 cup oil
1 cup sugar
4 eggs
2 teaspoons vanilla
1 pound grated carrots
grated rind of 1 lemon


Preheat oven to 350º. Oil a big casserole dish or a couple of round cake pans. Combine dry ingredients (except sugar). In separate bowl, combine sugar and butter (or oil), and then add wet ingredients. Fold in the dry mixture, then the carrots and lemon rind.

Bake from 25 to 40 minutes, depending on pan size. 

Enjoy with cream cheese frosting. (Just add honey and lemon juice to cream cheese. Keep sampling and adding until you're happy with the taste.)