Carrot and Honey Cake

1/2 c Oil
1 c Honey
1 ts Sugar
2 Eggs
1/2 ts Vanilla extract
2 c Shredded carrot
2 c Whole wheat flour
1/4 c Nonfat dry milk powder
1 ts Cinnamon
1/4 ts Salt
1 tb Baking powder

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 13 inch baking pan; bake in a preheated 375F 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.

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