Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Soy flour, defatted |
| 1 cup | Cornmeal |
| 1 cup | Carrots -- grated |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| 1¾ cup | Water |
| ¼ cup | Honey |
Mix honey and water together. Add to the remaining ingredients. Pour into lightly oiled or non-stick round cake pan or 8" x 8" pan. Bake for 30 minutes at 375 degrees.
Recipe By :
From: Western Mexican Cookbook
File