Title: Carrot Cake - Goldbeck
Categories: Cake
Yield: 16 Servings
| 1/2 | c | Oil |
| 1 | c | Honey |
| 2 | | Eggs |
| 1/2 | ts | Vanilla extract |
| 2 | c | Carrot, shredded |
| 2 | c | Flour, whole wheat |
| 1/4 | c | Skim milk powder |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 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.