| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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