Originally posted five years ago, this family favorite recipe has undergone a few changes over the years. It is even better now (in our family's opinion) by the substitution of honey for sugar and, in the frosting, raw sugar for powdered. Besides being delicious and satisfying, it also uses lots of carrots for those times when I need to use a lot up. And what a lovely way to eat carrots! (Zucchini can also be used with the carrots or in place of them.)
Original recipe from my Better Homes and Gardens Cookbook, p. 159:
Best-Ever Carrot Cake
4 beaten eggs
2 c. whole wheat flour
1 c. honey (or a little more, if you like your cake sweeter)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
3 c. finely shredded carrots and/or zucchini (lightly packed)
3/4 c. oil
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour 9 x 12" cake pan.
In large mixing bowl, stir together flour, honey, baking powder, cinnamon, and baking soda.
In medium bowl combine eggs, carrots, and oil.
Add egg mixture to flour mixture; stir until combined. Pour batter into prepared pans.
Bake at 350 degrees for 30-35 minutes or until toothpick inserted near centers comes out clean. Cool thoroughly.
Top with cream cheese frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
A couple cups of raw sugar, to taste