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Whole wheat carrot cake




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




2 cups ( 500 mL) whole wheat pastry flour or whole wheat flour
1 tbsp ( 15 mL) baking powder
1 tsp ( 5 mL) ground cardamom and cinnamon
1/2 tsp ( 2 mL) sea salt
1 cup ( 250 mL) liquid honey
1/2 cup ( 125 mL) canola oil
3 eggs
1/4 cup ( 50 mL) milk
1 tsp ( 5 mL) vanilla
2 carrots, grated



Recipe



1. Preheat oven to 375 F (190 C). Grease a 9x13-inch (3.5-L) pan. In a large bowl, stir flour with baking powder, cardamom, cinnamon and salt.

2. In a medium bowl, beat honey with oil. Beat in eggs one at a time. Add milk and vanilla, and stir in carrots. Pour over dry ingredients and stir until combined. Pour into greased pan. Bake for 30 minutes or until golden brown and a cake tester inserted into centre comes out clean. Cool completely before frosting. Iced cake keeps well, covered, in the refrigerator for several days.