1/2 c Oil 2 c Flour, whole wheat
1 c Honey 1/4 c Skim milk powder
2 Eggs 1 ts Cinnamon
1/2 ts Vanilla extract 1/4 ts Salt
2 c Carrot, shredded 1 tb Baking powder
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.
Yields
16 servings