Emily's carrot cake

Yield: 30 servings

Measure 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

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

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