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Carrot Cake
½ cup of softened butter or margarine
½ cup of honey
2 eggs
½ teaspoon of vanilla
2 medium or 4 small carrots (shredded)
1 cup of unsifted flour
¾ teaspoon of baking soda
½ teaspoon of cinnamon
½ teaspoon of nutmeg
½ cup of chopped nuts (optional)
Preheat oven to 375°. Blend the butter, honey, eggs, vanilla and carrots. In a bowl, combine the remaining ingredients. Add the carrot mixture. Stir until combined. Grease only the bottom of the cake pan. Pour in the mix. Bake 25 to 30 minutes, or until the top springs back when lightly touched.
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