Preheat oven to 350F.

2 cups of finely shredded carrots

1/4 cup of lemon juice, freshly squeezed

1 cup sifted whole wheat flour

1 cup sifted cake flour

1/2 tsp of salt

1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 large eggs

10 Tbsps unsalted butter (melted)

3/4 cup of honey

• In a small bowl, combine the carrots and lemon juice.
• In a large mixing bowl, combine the dry ingredients and mix for 30 seconds to blend.
• Add the eggs, better, honey, and carrot mixture.
• Mix until dry ingredients are moistened.
• Beat for 30 seconds until well mixed.
• Place into pan (or ring mold).
• Bake for 30 minutes, or until cake springs back when pressed and a tester comes out clean.