Ingredients
- 2 eggs
- 375 gr carrot (shredded)
- 240 ml honey
- 250 gr wheat flour (whole)
- 120 ml oil
- 60 gr nonfat dry milk powder
- 14 gr baking powder
- 4 gr sugar
- 3 gr cinnamon
- 2 gr vanilla extract
- 1 gr salt
Combine oil, honey and sugar and mix thoroughly until smooth and thick. Mix in the eggs one at a time, then mix in the vanilla, then fold in the shredded carrot evenly. In a mixing bowl, combine the rest of the ingredients and then stir into the carrot mixture and mix until thoroughly blended. Use a 9 x 33 cm baking pan; bake in a preheated 190ºC oven for about 30 minutes, or until a toothpick comes out cleanly. If you add frosting, refrigerate the cake. Should stay fresh for several days.JM ----
