1/2 cup oil
1 cup honey
1/2 teaspoon vanilla
2 cups shredded carrot
2 cups whole wheat flour
1/4 cup nonfat dry milk powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon baking powder
Preheat oven to 375*F. Beat oil with honey until thick and smooth. Beat in eggs one at a time, then vanilla. Stir in carrot. Combine remaining ingredients in a mixing bowl and stir into wet mixutre until completely moistened and evenly blended. Pour into an oiled 9x13-inch baking pan. Bake for about 30 minutes, until cake tests done. Cool in the pan. Serve plain or with Cream Cheese Frosting.
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