2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
3/4 cup honey*
3/4 cup unsweetened applesauce
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrot
1 cup squash, cooked (I prefer butternut)
1/2 cup pineapple, chopped, drained
1/2 cup raisins
1/4 cup flaked coconut, unsweetened 1 cup chopped pecans (optional)
Grease 3 9-inch cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.
Stir together first 4 dry ingredients. Beat eggs and mix in next 4 ingredients, beat until smooth.
Add flour mixture, beating at low speed until blended. Fold in carrot and the rest of the ingredients. Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans completely. Spread cream cheese frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Yields 16 servings
*Can also include dates to sweeten cake and then decrease honey.
Cream Cheese Frosting
8 ounce package cream cheese, softened
3 ounce package cream cheese, softened
3/4 cup butter, softened
16 ounce package powdered sugar, sifted
1 1/2 teaspoons vanilla
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar; beating at low speed until light and fluffy. Stir in vanilla.
Yields 3 1/2 cups.