Ingredients

1/2 C. oil
1 C. honey
1 tsp. sugar
2 eggs
1/2 tsp. vanilla extract
2 C. shredded carrot
2 C. whole wheat flour
1/4 C. nonfat dry milk powder
1 tsp. cinnamon
1/4 tsp. salt
1 Tbsp. baking powder

Cooking Instructions

Combine oil, honey and sugar and mix thoroughly until smooth and thick. Mix in the eggs one at a time, then mix in the vanilla then fold in the shredded carrot evenly. In a mixing bowl, combine the rest of the ingredients and then stir into the carrot mixture and mix until thoroughly blended. Use a 9 x 13 inch baking pan; bake in a preheated 375 oven for about 30 minutes, or until a toothpick comes out cleanly. If you add frosting, refrigerate the cake. Should stay fresh for several days.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)