|Sliced raw carrots||2 1⁄4 Cup (36 tbs)|
|Water||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Oil||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Honey cream cheese frosting||1 Cup (16 tbs)|
|Chopped nuts||1 Tablespoon|
Cook the carrots until tender in a small amount of water in a medium saucepan.
Drain water, and allow to cool.
Puree carrots in Bosch blender.
In Bosch bowl, beat together brown sugar and eggs.
Add oil and cooked carrots.
Stir in the salt, cinnamon, baking soda, and whole wheat flour.
Beat 2 minutes.
Pour into a greased and floured 9 x 13 inch pan.
Bake in a 350°F. oven for 35 to 40 minutes or until cake tests done.
Spread Honey Cream Cheese Frosting on cooled cake.
Sprinkle with chopped nuts.
NOTE: Cooked pumpkin or squash may be substituted for the cooked carrots.
Rye flour may be used in place of the whole wheat flour.