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Carrot Cake (Goldbeck)

Author/Submitted by:
Servings: 16
Categories: Cakes / Desserts

1/2  cup  Oil
1  cup  Honey
2    Eggs
1/2  teaspoon  Vanilla extract
2  cups  Carrot, shredded
2  cups  Flour, whole wheat
1/4  cup  Skim dry milk
1  teaspoon  Cinnamon
1/4  teaspoon  Salt
1  tablespoon  Baking powder

Preheat oven to 350 F. Beat oil with honey until thick and smooth. Beat in eggs one at a time, then vanilla. Stir in carrot. Combine remaining ingredients in a mixing bowl and stir into wet mixture until completely moistened and evenly blended. Pour into an oiled 9 x 13 inch baking pan. Bake for about 30 minutes, or until cake tests done. Cool in the pan. Serve plain or ice with cream cheese frosting. (recipe not included) Makes 1 large sheet cake, serves 16 - 20 people. This cake stays fresh for days.

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