Emily's Carrot Cake

Recipe Ingredients

2 cups	125g / 4.4oz	Whole wheat pastry flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Soda
2 teaspoons	10ml	Nutmeg
1		Salt
1/2 cup	164g / 5.8oz	Maple syrup
1/2 cup	118ml	Honey
1 cup	237ml	Sunflower oil
4		Eggs
2 cups	220g / 7.8oz	Grated carrots
1/2 cup	73g / 2.6oz	Diced pineapple
1 tablespoon	15ml	Vanilla
1 cup	146g / 5.1oz	Nuts chopped
1 1/4 cups	296ml	Cream cheese frosting

Recipe Instructions

Combine dry ingredients; set aside.

Combine syrup, honey, oil, eggs, carrots, pineapple, vanilla and nuts.

In three additions, add dry ingredients to carrot mixture, mixing after each.

Pour into 5 x 9-inch loaf pans or a 9 x 13-inch baking dish.

Bake at 350F for 35-40 minutes.

Let cool and frost with Cream Cheese Frosting.

Makes 3 loaf cakes

Source:
Eating Well Magazine - May/June, 1993

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