Carrot Cake

Last updated: Friday November 23, 2012

CAKE

Mix together:

2          -           cups                 whole wheat pastry flour

2          -           teaspoon          baking powder

1          1/2       teaspoon          baking soda

-           1/2       teaspoon          salt

2          -           teaspoon          ground cinnamon

Blend together:

-           3/4       cup                  oil

-           3/4       cup                  honey

4          -           -                       eggs

1          -           teaspoon          vanilla

Stir wet ingredients into dry ingredients. Then add:

2          -           cups                 grated carrots

1          -           cup                  pineapple (canned, crushed, unsweetened)

-           1/2       cup                  walnuts (chopped)

-           1/2       cup                  raisins

A) Grease three 9” layer pans (or one 9 x 13 x 2” pan).
B) Dust pans with four or with wheat germ (for extra nutty flavor).
C)  Bake at 350º for 30 to 40 minutes.
D) Cool a few minutes in pan, then turn out and thoroughly cool on racks.
E)  Fill layers and frost with cream cheese frosting.

CREAM CHEESE FROSTING

Beat until fluffy:

8          -           ounces             softened cream cheese

4          -           tablespoons     honey

Add:

1          -           teaspoon          vanilla

Optional:

-           1/2       cup                  nuts

A)  Beat until well mixed.
B)  Keep refrigerated.

Background
This is the carrot cake served at Nancy and Theo’s wedding.

Temperature:  350º                                                                                                                                                 1 of  2
Time:             30 to 40 Minutes
Yield:             20 pieces

Theo and Nancy