Beans & Barley Carrot Cake With Frosting

Preheat oven to 350 degrees F.

In large bowl, combine flours, baking soda, salt and spices.

In separate bowl, combine eggs, shortening, buttermilk, honey, pineapple, currants, nuts and carrots. Fold wet mixture into dry ingredients, mixing thoroughly but not hard.

Pour batter into 2 buttered 9-inch round cake pans. Bake in preheated oven 50 to 60 minutes, or until sides of cakes have pulled away from pan, and cake has a uniform spring from edges right across top. Turn out onto cooling rack.

When cakes are thoroughly cooled, use long slicing knife to cut domed tops off each cake, if needed, to make them level on top. Spread layer of frosting on one layer, invert second onto it and frost sides and top of double layers.

Garnish top with wedges of dried papaya and parsley leaves to resemble carrots. Coat around outside of cake with nuts if desired.

For Frosting: By hand or using food processor, cream honey with cream cheese and add a little cream, if needed, to make the frosting a good spreadable consistency.