Title: Emily's Carrot Cake
Categories: Cake
Yield: 30 Servings
| 2 | c | Whole wheat pastry flour |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Soda |
| 2 | ts | Nutmeg |
| 1 | | Pinch salt |
| 1/2 | c | Maple syrup |
| 1/2 | c | Honey |
| 1 | c | Sunflower oil |
| 4 | | Eggs |
| 2 | c | Grated carrots |
| 1/2 | c | Diced pineapple |
| 1 | tb | Vanilla |
| 1 | c | Nuts chopped |
| 1 1/4 | c | Cream Cheese Frosting |
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 350 degrees for 35-40
minutes. Let cool and frost with Cream Cheese Frosting. Makes 3 loaf cakes