Carrot Yogurt Cake

Carrot Yogurt Cake

1 cup grated organic carrots, with their natural liquid
1 cup organic, plain whole milk yogurt
1/2 cup fresh orange juice
1/2 cup medium unsulfured molasses
1/2 cup raisins or currants
1/2 cup sunflower seeds
1/4 cup cold pressed canola oil
2 eggs, beaten
1/2 teaspoon vanilla extract
2 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 cup bran
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Place the carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, oil, eggs, and vanilla in a large mixing bowl. Beat these ingredients together until well combined. In a medium bowl, thoroughly combine the flour, wheat germ, bran, baking soda, cinnamon, and nutmeg. Fold the dry ingredients gradually into the carrot mixture until blended. Place the batter in a lightly oiled 8×8 inch baking pan. Bake in a preheated 325 degree oven for about one hour. Makes 16 servings

You can make this a gluten free cake by replacing the whole wheat pastry flour with an all purpose gluten free baking flour. Also replace the wheat germ with 1/2 cup finely ground hazlenuts and the bran with 1/2 cup gluten free oatmeal. Also add 2 tsp xantham gum.

*This recipe is based on a recipe by Mark Bricklin.

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