Carrot Cake

2 c Whole wheat pastry flour
2 ts Baking powder
1 1/2 ts Soda
2 ts Nutmeg
1 pn Salt
1/2 c Maple syrup
1/2 c Honey
1 c Sunflower oil
4 Eggs
2 c Carrots; grated
1/2 c Diced pineapple
1 T Vanilla
1 c Nuts; chopped
1 1/4 c Cream cheese frosting

Combine dry ingredients; set aside. Combine syrup, honey, oil, eggs, carrots, pineapple, vanilla and nuts. In three additions, add dry ingredients to carrot mixture, mixing after each. Pour into 5"x9" loaf pans or a 9"x13" baking dish. Bake at 350 degrees for 35-40 minutes.

Let cool and frost with Cream Cheese Frosting.

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