1 1/4 c. safflower seed oil
1 1/4 c. honey
2 c. whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. (or more) vanilla
1 tsp. salt
3 c. grated carrots
4 eggs
8 oz. can crushed pineapple (the no sugar kind) drain juice of pineapple
1/2 c. pecans or walnuts

Preheat oven to 325 degrees. Blend together the oil and honey. In a separate bowl, mix dry ingredients together, then add to the oil and honey. Without over mixing, alternately add the eggs and each cup of carrots. Finally, add the pineapple (or raisins if you'd rather), nuts and vanilla.

Pour batter into a well oiled tube pan (one that has separate sides and bottom is the easiest to work with). Bake for 50-60 minutes. (Using the 2 round pans, I only baked mine for 40 minutes.)

ICING:

Ice with a mixture of 8 ounce cream cheese, 1/3 cup honey and vanilla, to taste. Sprinkle nuts on top. I used 4 more ounces of cream cheese and more honey and vanilla to taste with the round cake pans.