Carrot Cake

Carrot Cake

Ingredients:

  • 2 cups firmly packed finely grated carrots
  • Juice of 1 large orange
  • 2 teaspoons vanilla extract
  • 1/4 cup apple sauce
  • 1 cup honey, liquefied in microwave (30 seconds)
  • 1/2 cup crushed or chopped pineapple, drained
  • 1 cup whole wheat white flour
  • 1 1/2 cups whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup walnuts, chopped

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, stir together the carrots, orange juice, vanilla, apple sauce, honey and pineapple until well blended.
  3. In another bowl, stir together the flours, baking soda and spices. Mix in the walnuts.
  4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
  5. Pour the batter into a non-stick 8-inch-square baking pan (or you can use parchment paper lined baking pan) and bake for 45 – 60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, remove from pan.

(I use a non-stick pan that has 8 mini loaf compartments. Bake for 45 minutes or until knife Inserted comes out clean. Cut each loaf into 4 slices) – Fran Horton