Carrot Cake

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 degrees 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. Makes 1 large sheet cake, serves 16 - 20 people. This cake stays fresh for days.

Carrot Cake printer friendly version located here. (Just the recipe. Nothing else.)
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