The Fantabulous Whole Wheat Carrot Cake

By A Messy Cook on January 26, 2005

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Ingredients

    1. 2 cups white whole wheat flour
    2. 1 teaspoon baking powder
    3. 1 1/2 teaspoons baking soda
    4. 1 teaspoon salt
    5. 2 teaspoons cinnamon
    6. 3/4 cup oil
    7. 3/4 cup honey
    8. 4 eggs
    9. 2 cups grated carrots
    10. 1 cup unsweetened crushed canned pineapple, drained
    11. 1/2 cup chopped walnuts

Directions

  1. Combine dry ingredients.
  2. Add oil, honey, and eggs; mix well.
  3. Stir in remaining 3 ingredients.
  4. Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
  5. Cool in pans several minutes, then remove from pans and cool completely on wire rack.
  6. You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!
 
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