carrot cake

> > 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.
> >