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Print this Recipe    Carrot 27

Carrot or Zucchini Cake with Pineapple

2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup oil
3/4 cup honey
4 eggs
2 cups grated carrots or zucchini
1 cup pineapple, crushed and drained
1/2 cup chopped nuts

Mix dry ingredients together in a large bowl. Add oil, honey,
and eggs; mix well. Stir in remaining ingredients. Turn into 3
greased and floured 9" layer pans, or one 9 x 13" pan. Bake at
350 F for 35 to 40 minutes. Cool a few minutes in pan; turn out
and thoroughly cool on racks. Fill layers and frost with Cream
Cheese Frosting.

1 C sugar and 1/4 C pineapple juice may be substituted for honey.


Cream Cheese Frosting

8 ounces cream cheese, softened
8 tablespoons butter, softened
2 to 4 tablespoons honey
1 teaspoon vanilla
1/2 cup chopped nuts, optional

Beat cream cheese and butter until fluffy. Beat in honey to taste.
Add vanilla and nuts. Keep refrigerated.


Variations:

Using 2T honey, beat in one small ripe banana.

Add crushed raspberries, blueberries, or strawberries to tint.

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