Carrot cake - goldbeck
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil |
| 1 | cup | Honey |
| 2 | Eggs | |
| ½ | teaspoon | Vanilla extract |
| 2 | cups | Carrot, shredded |
| 2 | cups | Flour, whole wheat |
| ¼ | cup | Skim milk powder |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
Directions
Preheat oven to 350 F. Beat oil with honey until thick and smooth.
Beat in eggs one at a time, then vanilla. Stir in carrot. Combine remaining ingredients in a mixing bowl and stir into wet mixture until completely moistened and evenly blended. Pour into an oiled 9 x 13 inch baking pan. Bake
for about 30 minutes, or until cake tests done. Cool in the pan. Serve plain
or ice with cream cheese frosting. (recipe not included) Makes 1 large sheet
cake, serves 16 - 20 people. This cake stays fresh for days.