1/2 c Oil
1 c Honey
2 Eggs
1/2 ts Vanilla extract
2 c Carrot, shredded
2 c Flour, whole wheat
1/4 c Skim milk powder
1 ts Cinnamon
1/4 ts Salt
1 tb Baking powder
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.
From
Yields
16 Servings