Tuesday, July 20, 2010

Carrot Cake

This recipe is so yummy! - from the Feel Good Cookbook

I double this recipe for a thicker cake. - Melissa

½ c. each: Oil and honey

2 eggs

1 ½ c. grated carrots (or use 2 c. carrot pulp from making fresh juice + ½ c. water)

1 ¼ c. whole wheat flour

½ tsp. salt

1 tsp. each: baking soda and cinnamon

¼ c. each: shredded coconut, nuts and raisins (optional)

Combine honey and oil. Add rest. Pour into greased and floured 9X 13 pan. Baking 400 for 20 – 30 minutes. Frost with veggie Cream Cheese Frosting above.

Cream Cheese Frosting

1 (8 ounce) package cream cheese (Veggie Cream Cheese by Galaxy Foods rules them all)

Honey to taste (1/4 cup or so)

4 Tablespoons butter

No comments:

Post a Comment