Carrot Cake - Goldbeckcakes 1/2 cup oil 1 cup honey 2 eggs 1/2 teaspoon vanilla extract 2 cup carrot, shredded 2 cup flour, whole wheat 1/4 cup skim milk powder 1 teaspoon cinnamon 1/4 teaspoon salt 1 tablespoon 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. |
