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Ingredients: Metric Units
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

8 oz. cream cheese or Neufchatel cheese, softened (1 brick)
1/3 c. honey, warmed up
1 tsp. vanilla extract
Perfect for Easter, a cake you can feel good about! No refined sugar, whole wheat flour, 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!"

Preheat oven to 350F.

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 350F for 40 - 50 min. or until cake tests done with a toothpick. Cool completely on wire rack before frosting.

In a medium bowl, cream together the cheese, honey and vanilla until smooth (about 5 minutes). Spread on cooled cake.

Enjoy! -Diana
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Contributed on: and modified on Sunday May 16th, 2010