[tempus vernum]

Carrot Cake with apricot glaze

1 C ww pastry flour
1 C unbleached white flour (I’d use 1 ¼ C ww pastry flour cuz I don’t use unbleached white)
1 T baking powder
1/8 t sea salt
1 t cinnamon
¼ t nutmeg
½ C concentrated fruit sweetener or maple syrup
½ C vegetable oil (I’d use butter)
½ C water
1 C apple or apricot juice
2 eggs
3 large carrots, finely grated
1 T grated lemon peel
1/3 C chopped walnuts
1/3 C raisens or currants

Glaze:
1 T kudzu, arrowroot powder or other thickener (corn starch, tapioca flour, potato flour)
1 C apricot juice or nectar
1 T lemon juice
1 T concentrated fruit sweetener or maple syrup

Preheat oven to 350. Oil a 10 inch pan or 2 round 8 inch cake pans. Stir together flours, baking powder, salt and spices. Whisk togehter sweetener, oil, water, juice and eggs. Add wet ingredients to dry mixture and mix well. Fold in carrots, lemon peel, nuts and raisens. Pour into pans making sure to tap on counter to release any air bubbles. Bake 50 to 60 minutes or until knife inserted in center of cake comes out clean. Remove and let cool

TO make glaze
Dissolve thickener in juice in small pan. Heat on medium stirring constantly until clear and thick (usually about 5 minutes). Remove from heat and add lemon juice and sweetener. Stir well. Spread over top of cake or between layers and on top of layer cake.