Whole Wheat Carrot Cake

The first settlers in the Americans had a limited supply of sugar, and as a sweetner they turned to the naturaly sweet, healthy carrot.

• 2 c. whole wheat flour
• 1 tbsp. toasted wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1-1/4 c. honey
• 1/2 c. butter, melted
• 1 tsp. molasses (optional)
• 1 tsp. vanilla
• 4 eggs
• 3 c. finely shredded carrots
• 1 c. chopped pecans
• Cream Cheese Frosting

Grease and flour two 8- or 9-inch round baking pans. In a mixer bowl combine flour, wheat germ, baking powder, soda, salt and cinnamon. Add honey, butter, molasses and vanilla. Beat with electric mixer on low speed until combined. Add eggs, one at a time, beating well after each. Stir in carrots and pecans. Pour into prepared pans.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks 10 minutes. Remove cakes from pans and cool completely. Frost between layers and top with Cream Cheese Frosting. Store covered in the refrigerator.