Grandma Verna’s Worry-Free Carrot Cake

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yield: 3-4 servings

1¾ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground ginger

¾ cups honey

3 eggs

⅓ cup vegetable oil

1 teaspoon vanilla extract

1½ cups finely grated carrot

½ cup canned crushed pineapple, drained

½ cup finely chopped walnuts

Preheat the West Bend® Platinum Edition™ Convection Countertop Oven to 350°F. Grease an 8x8” baking pan.

In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

In a separate large bowl, stir together the honey, eggs, oil, and vanilla until well blended.

Add the flour mixture to the liquids and stir until all of the dry ingredients are blended.

Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely and serve.