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Carrots add a natural sweetness to cake so you need less sugar. Try them with delicious maple cream cheese icing!
1⁄2 cup canola oil (or any vegetable oil)
3⁄4 cup sugar, honey, agave or maple syrup
2 large eggs
1⁄2 pound pound carrots, scrubbed and grated* (about 2 cups)
1⁄2 cup cup chopped lightly toasted pecans, walnuts or hazelnuts (if you’re allergic to nuts, leave this out)
1⁄2 cup all-purpose flour
1⁄2 cup whole-wheat flour
1 teaspoon baking soda
1⁄2 teaspoon salt
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1st Keep
 Lisa_Sather_Jacobs
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