Ann-Marie's Fabulous Whole Wheat Carrot Cake
submitted by Ann-Marie Hunter
This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too).
2 cups whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
3/4 cup oil
3/4 cup HONEY
2 cups grated carrots
1 cup unsweetened canned pineapples, crushed
1/2 cup walnuts, chopped
Combine dry ingredients.
Add oil, honey, and eggs; mix well.
Stir in remaining 3 ingredients.
Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
Cool in pans several minutes, then remove from pans and cool completely on wire rack.
You can also bake this in a 9x13 pan as a sheet cake or make into muffins.
Cream Cheese Icing
Just whip one block (250 g) of cream cheese, continue to whip it while drizzling honey into it to the desired sweetness. I find this to be a much tastier and healthier icing than the icing sugar recipe I used to use.