Carrot cake - goldbeck

16 servings

Ingredients

Quantity Ingredient
½ cup Oil
1 cup Honey
2 Eggs
½ teaspoon Vanilla extract
2 cups Carrot, shredded
2 cups Flour, whole wheat
¼ cup Skim milk powder
1 teaspoon Cinnamon
¼ teaspoon Salt
1 tablespoon Baking powder

Directions

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.

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