| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Grated carrots |
| 1 |
c |
(plain) yoghurt |
| 1/2 |
c |
Orange juice |
| 1/2 |
c |
Unsulfured molasses |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Sunflower seeds |
| 1/4 |
c |
Sunflower oil |
| 2 |
|
Eggs; beaten |
| 1/2 |
ts |
Vanilla extract |
| 2 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Wheat germ |
| 1/2 |
c |
Bran |
| 1 1/2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
INSTRUCTIONS
From: libjlc@emoryu1.cc.emory.edu (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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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