Emily's carrot cake
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | whole wheat pastry flour |
| 2 | teaspoons | baking powder |
| 1½ | teaspoon | soda |
| 2 | teaspoons | nutmeg |
| 1 | each | pinch salt |
| ½ | cup | maple syrup |
| ½ | cup | honey |
| 1 | cup | sunflower oil |
| 4 | eaches | eggs |
| 2 | cups | grated carrots |
| ½ | cup | diced pineapple |
| 1 | tablespoon | vanilla |
| 1 | cup | nuts chopped |
| 1¼ | cup | Cream Cheese Frosting |
Directions
Combine dry ingredients; set aside. Combine syrup, honey, oil, eggs, carrots, pineapple, vanilla and nuts. In three additions, add dry ingredients to carrot mixture, mixing after each. Pour into 5 x 9-inch loaf pans or a 9 x 13-inch baking dish. Bake at 350 degrees for 35-40 minutes. Let cool and frost with Cream Cheese Frosting.
Makes 3 loaf cakes