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24 KARAT (CARROT) CAKE 
WET INGREDIENTS:

6 med. carrots, grated fine (about 2 c.)
3 eggs, beaten
1/3 c. oil
1 1/2 c. honey
2 tsp. vanilla
3/4 - 1 c. milk

DRY INGREDIENTS:

2 1/2 c. whole wheat flour - half pastry, half reg.
3-4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
Optional: 1-2 tbsp. gluten flour
2-4 oz. walnuts or pecans, chopped

(Makes one 9x13 inch or one 2 or 3 layer 8 inch round cakes.)

Mix the wet ingredients together thoroughly. In a separate bowl mix the dry ingredients together. May be sifted. Add the dry mixture to the wet and beat 100-200 strokes. Then add the nuts and mix them in. Lightly oil and flour the pan(s) and scoop the thick mixture into the pan(s). Bake at 350 degrees for 50-60 minutes until golden brown.

Cool the cake before removing from pan(s) and frosting. Frost with cream cheese frosting.

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