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.JM -----