2 c Flour
2 ts Baking powder
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Nutmeg
1/4 ts Allspice
4 Eggs
1 1/4 c Sugar
1/4 c Liquid honey
1 1/4 c Vegetable oil
3 c Carrots; shredded
1 c Pineapple; crushed with
-juices
1/2 c Raisins
1/2 c Coconut; shredded (opt)
1/2 c Walnuts; chopped
-ICING-
2 Cream cheese (250g); room
-temp
1 c Butter; room temp
3 tb Liquid honey
2 ts Vanilla extract
4 c Icing sugar; sifted
1. In large bowl, evenly blend first 7 ingredients.
2. In separate bowl, beat together eggs, sugar and honey on high for 3
mins. Add oil and beat 1 min. Stir in remaining ingredients.
3. Gradually add dry mixture in 3 parts, mixing well each time. Pour into
3 greased and floured 9″ cake pans. Bake at 400F for 5 mins. Reduce heat
to 350F and bake until tester comes clean (about 25 mins). Cool 20 mins in
pans then turn onto wire racks to cool completely.
4. For icing. Beat together cream cheese, butter, honey and vanilla with
mixer until smooth. Gradually beat in icing sugar, adding up to 1/2 cup
more if required for spreading consistency.
5. Spread on each cake layer. Stack and ice sides.
Chef Cheryl Ringler, owner of Unionville House
Per serving:
550 calories, 34.7g fat (57%CFF)
57 mg calcium, 5.4g protein
57.6 g carbo, 1/4mg iron
Contributor: Chatelaine Nov 97 “The Best of Food” Marion Kane (Star)
Preparation Time: 01:15
Yields
16 -20 servin
