The Fantabulous Whole Wheat Carrot Cake

This cake is pretty amazing. It's made without refined flour or sugar, but the taste and texture are sublime: it's not heavy at all. Besides that, there are plenty of carrots, nuts, and pineapple mixed in. Carrot cake is one of my favorites, and it's even better when I can actually feel good about eating it! :-) Frost with a cream cheese frosting (spreading apricot preserves between the two layers is good too). Prep time does not include grating carrots.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 2  cups white whole wheat flour
• 1  teaspoon baking powder
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 2  teaspoons cinnamon
• 3⁄4 cup  oil
• 3⁄4 cup honey
• 4  eggs
• 2  cups  grated carrots
• 1  cup  unsweetened crushed canned pineapple, drained
• 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!