Emily's carrot cake

      2 c  Whole wheat pastry flour
      2 ts Baking powder
  1 1/2 ts Soda
      2 ts Nutmeg
      1 ea Pinch salt
    1/2 c  Maple syrup
    1/2 c  Honey
      1 c  Sunflower oil
      4 ea Eggs
      2 c  Grated carrots
    1/2 c  Diced pineapple
      1 tb Vanilla
      1 c  Nuts chopped
  1 1/4 c  Cream Cheese Frosting

Combine dry ingredients; set aside. Combine syrup, honey, oil, eggs, carrots, pineapple, vanilla and nuts. In three additions, add dry ingredients to carrot mixture, mixing after each. Pour into 5 x 9-inch loaf pans or a 9 x 13-inch baking dish. Bake at 350 degrees for 35-40 minutes. Let cool and frost with Cream Cheese Frosting. Makes 3 loaf cakes


Yield: 30 Servings