My favorite (sugar free) Carrot Cake!!

First Christmas Recipe of this season......(drum roll) .............
My Favorite Carrot Cake recipe!

This has been a family favorite (on my side of the family) for I am not sure how many years now! I believe Mom had it in her "Whole Foods for the Whole Family" cookbook! Anyways, I love it because it has no white or brown sugar, or white flour, yet it taste Sooo good! And the cream cheese frosting!!!!! I love cream cheese frosting!
With the Holidays here, I hope I get a chance to make this cake! I do not think I have made it since Easter! Wow. That sounds bad! I should make it just to eat for us! =)
Hope you get a chance to make it too, and you enjoy it! If you know of anyone who is diabetic, this would be a good treat for them!

Carrot or Zucchini Cake
2 c. whole wheat flour
2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
2 c. grated carrots or zucchini
4 large eggs
3/4 c. oil
3/4 c. honey
1 c. unsweetened, crushed pineapple, drained
1/2 c. chopped nuts
Sift together the dry ingredients. In a large bowl, beat together until blended the eggs, vegetable oil, honey. Stir in the carrots and pineapple. Gradually stir in the dry ingredients, keeping batter smooth. Stir in nuts.
Pour into a greased and floured 9 x 13-inch pan or three 9" layer pans. Bake for 35 to 40 minutes in a 350o oven, or until a cake tester inserted into the center comes out clean. Cool for a few min. in pan.


Cream Cheese Frosting
8 oz. cream cheese, softened
8 tablespoons of butter, softened
2-4 tablespoons of honey
1 tsp. vanilla
1/2 c. chopped nuts (optional)
Beat cream cheese and butter until fluffy. Beat in honey to taste. Add vanilla and nuts. Ice cooled cake.


Keep refrigerated!