Carrot and Honey Cake

Yields:	1 cake
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

1/2	cup	vegetable oil
1	cup	honey
1	teaspoon	sugar
2	large	eggs
1/2	teaspoon	vanilla extract
2	cups	carrot	shredded
2	cups	whole wheat flour
1/4	cup	milk, skim, (non fat) powder	nonfat
1	teaspoon	cinnamon
1/4	teaspoon	salt
1	tablespoon	baking powder

Directions

Combine oil, honey and sugar and mix thoroughly until smooth and thick.

Mix in the eggs one at a time, then mix in the vanilla, then fold in the shredded carrot evenly.

In a mixing bowl, combine the rest of the ingredients and then stir into the carrot mixture and mix until thoroughly blended.

Use a 9 x 13 inch baking pan; bake in a preheated 375 degrees oven for about 30 minutes, or until a toothpick comes out cleanly.

If you add frosting, refrigerate the cake. Should stay fresh for several days.

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Member Review

Chicken Tagine with Seven Vegetables

I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.

Reviewed by silvermarigold