Carrot Pineapple Cake
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1-1/4 c. whole wheat flour
1-1/4 c. white flour
1 1/2 tsp. cinnamon
2 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. nutmeg
1 (20 oz.) can crushed unsweetened pineapple
3/4 c. butter
2/3 c. honey
3 eggs
1 tsp. vanilla
2 c. shredded carrots
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| Instructions |
| Combine dry ingredients and set aside. Beat honey and butter. Add eggs and vanilla. Drain pineapple. Beat in flour and egg mixtures alternately. Fold in carrots and pineapple. Grease and flour cake pan. Bake at 350 degrees for 1 hour.
CREAM CHEESE FROSTING:
Beat 8 oz. block of cream cheese, 1/4 cup butter. Add 1 teaspoon vanilla and honey to taste. |
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