Carrot Cake and Muffins
Yield: 2 Cakes  VG, SoF

1 1/2 c Cold pressed Safflower oil 1 c Honey 4 ea Eggs 2 c Unbleached white, whole wheat -- OR graham flour 2 ts ea Baking soda, baking powder -- and cinnamon

1/2 ts Allspice (or cloves) 1 ts Salt 2 c Shredded carrots 1/2 c Coconut, unsweetened 1/2 c Chopped nuts 1 c Crushed pineapple, unsweetened, -- (in juice, undrained)

Mix oil and honey. Add in eggs one at a time. Sift dry ingredients. Add to wet ingredients and mix well. Add remaining ingredients and mix well. Pour into 2 square 9x9 pans. Bake at 350 F for about 1 hour.

Muffins - fill tins 2/3 full and bake for 15 to 20 minutes.

Top with a cream cheese icing if desired.

"My favourite carrot cake from 'Recipes from Kareen's Kitchen'-- a old recipe book from the 1970s. Kareen Zebroff was a well-known yoga instructor during this decade and also emphasized nutrition in her books."

Lynn Russell, tester

Summer 2001 Guilt-Free Desserts
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Last modified: April 09, 2002