Recipe ( from Cake Keeper by Laura Chattman)
Ingredients:
1/2 cup ( 1 stick) /113gms unsalted butter, melted and cooled
1 cup / 218gm firmly packed light brown sugar ( reduced to 150gms)
2 large eggs
1/4 cup milk
1 cup /125 unbleached all purpose flour ( sifted 115gms)
1/3cup/43gms wholewheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts ( i replaced that with pistachios)
1/2 cup dark raisins ( omitted )
2 cups (about 3-4 medium carrots) , peeled and grated
Method:
1. Preheat oven to 350F/177C. Coat the inside of an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.
2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all purpose flour, whole wheat flour, baking powder, ground cinnamon and salt until combined. Stir in the nuts, raisins and carrots
3.Scrape the batter into the prepared pan and smooth the top with a rubber spatula.Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool cool in the pan for about 15 minutes. Invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4.Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
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