1 1/2 c. whole wheat flour
1 1/2 c. unbleached white flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. ground mace
1/4 tsp. ground allspice
1 c. canola oil
2 eggs
3/4 c. honey, warmed
2 c. finely shredded carrots
1 c. raisins
1/2 c. chopped pecans (optional)
1 tsp. vanilla extract
Frosting:
8 oz. cream cheese or Neufchatel cheese, softened (1 brick)
1/3 c. honey, warmed up
1 tsp. vanilla extract
Directions:
Perfect for Easter, a cake you can feel good about! No refined sugar, whole wheat flour, vegetables...my nutrition-conscientious sister-in-law was delighted to have a healthier choice on the Easter dessert table. And my nephew (18 mo.) said, "Cake! Mm. Mm! Cake!"Cake:
Preheat oven to 350°F.
Sift together the flours, baking powder, soda, cinnamon, mace and allspice in a large bowl.
In a medium bowl, beat the oil, eggs, and honey until blended. Stir in the carrots, raisins, nuts (if desired) and vanilla.
Stir liquid mix into dry mix, 1 cup at a time, blending well after each addition.
Coat a 9 x 13 inch baking dish with nonstick spray. Add batter. Bake at 350°F for 40 - 50 min. or until cake tests done with a toothpick. Cool completely on wire rack before frosting.
Frosting:
In a medium bowl, cream together the cheese, honey and vanilla until smooth (about 5 minutes). Spread on cooled cake.
Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Sunday May 16th, 2010
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