Healthy Carrot Cake (Except the Frosting!)

This is a yummy carrot cake that is delicious. I got the recipe from the Jack LaLanne's power juicer cookbook and use my juicer to make the carrot and apple pulp needed. I completely take away all healthy aspects of this carrot cake by slathering it with icing. The cake itself is a little dry - but the icing makes if perfect!

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 1 two-tiered cake

Ingredients

• 3 1⁄2 cups carrots, pulp
• 1⁄2 cup apple, pulp
• 1  cup canola oil
• 1  cup honey
• 3  eggs
• 1  tablespoon vanilla
• 3  cups whole grain wheat flour
• 1  tablespoon baking soda
• 2  tablespoons cinnamon
• 2  teaspoons nutmeg
• 1 1⁄2 cups  crushed walnuts
•  frosting (Cinnamon Cream Cheese Frosting compliments this cake perfectly)

Directions

1. Preheat oven to 350.
2. Mix together apple pulp, carrot pulp and oil.
3. Add in the honey, eggs, and vanilla.
4. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix in with the wet ingredients.
5. Stir in walnuts.
6. Grease 2 round cake pans. Put half the mixture in each pan.
7. Bake for about 1 hour. I always check on mine after about 45 minutes.
8. Let cool for 5-10 minutes. Take cakes out of pan and onto a cooling rack until almost all the way cooled off.
9. Put one cake upside down on a plate. Cover with frosting. Put the other cake right side up on top of the upside down one. Cover the entire cake (top and sides) with frosting.
10. I usually put aside a small part of the frosting and color part of it orange and part of it green with food coloring and make carrots on the top of the cake (as best I can - my artistic talents are extremely limited!).
11. ENJOY!