Worry Free Carrot Honey Cake


Taste of Home Magazine

1 3/4 cup flour
1 tablespoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 cup HONEY
3 eggs
1/3 cup vegetable oil
1 tablespoon vanilla
1 1/2 cup finely grated carrots
1/2 cup canned crushed pineapple, drained
1/2 cup finely chopped walnuts
Preheat oven to 350 deg F. Grease an 8 inch square baking pan. In a medium bowl, stir together flour, baking soda, salt, and spices. In a large bowl, stir together HONEY, eggs, oil, and vanilla until well blended. Add the flour mixture to the liquids and stir until all dry ingredients are blended. Stir in the carrots, pineapple, and walnuts by hand. Pour into the prepared pan. Bake for 50 minutes. Cool and top with your favorite cream cheese icing.