Carrot yoghurt cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Grated carrots |
| 1 | cup | (plain) yoghurt |
| ½ | cup | Orange juice |
| ½ | cup | Unsulfured molasses |
| ½ | cup | Raisins |
| ½ | cup | Sunflower seeds |
| ¼ | cup | Sunflower oil |
| 2 | Eggs; beaten | |
| ½ | teaspoon | Vanilla extract |
| 2 | cups | Whole wheat pastry flour |
| ½ | cup | Wheat germ |
| ½ | cup | Bran |
| 1½ | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon |
| ¼ | teaspoon | Nutmeg |
Directions
From: libjlc@... (Janet Cooke)
Date: Tue, 3 May 1994 04:04:54 GMT This is from Rodales' Natural Healing Cookbook. Makes 16 servings.
Place the carrots, yoghurt, prange juice, molasses, raisins, sunflower seeds, oil, eggs and vanilla in alarge mixing bowl. Beat these ingredients together until well combined. In a medium bowl, thoroughly combine the flour, wheat germ, bran, baking soda, cinamon and nutmeg. Fold the dry ingredients gradually into the carrot mixture until blended. Place the batter in a lightly oiled 8 x 8 inch baking pan. Bake in a preheated 325 oven for about an hour.
I have made this recipe several times and enjoyed it. One of my friends, who has her own "secret" traditional carrot cake recipe that is very very rich, thinks this recipe is a bit dry, but otherwise, I've had no complaints.
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