|Safflower oil||2⁄3 Cup (10.67 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Unbleached pastry flour||1⁄2 Cup (8 tbs)|
|Arrowroot baking powder||1 1⁄4 Teaspoon|
|Grated carrots||1 1⁄2 Cup (24 tbs)|
|Chopped nuts/Sunflower seeds||1⁄2 Cup (8 tbs)|
Beat eggs until thick, fluffy, and lemon colored.
Slowly add oil, honey, and vanilla.
Combine dry ingredients and stir into egg mixture.
Stir in carrots and nuts or seeds.
Pour into a well-greased 9-inch-square pan.
Bake at 350° 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
Remove from pan to cool on a wire rack.
Spread with frosting of your choice or see frostings.