Old-Time Carrot Cake:
In a medium bowl, sift together flour, baking powder, salt and cinnamon; set aside. In a separate large bowl, combine oil and sugar; mix well. Beat in eggs, one at a time, until well mixed. Stir in carrots. Fold in flour mixture and mix well. Pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for about 40 minutes, until a toothpick inserted in center comes out clean. Remove from oven. Immediately use a fork to poke holes in cake and drizzle Buttermilk Glaze over cake. Store at room temperature. This cake is actually better after it stands for a day or two, as the glaze becomes sugary and crisp.
Combine all ingredients in a bowl; blend until well mixed.
Tip: Whip up some fruit smoothies for a healthy treat...they’re especially delectable with summer-ripe peaches, berries and bananas! In a blender, combine 2 cups fruit with one cup vanilla yogurt, one cup ice cubes and one tablespoon honey. Blend until smooth; pour into tall glasses and enjoy.
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