This is a healthier version of the calorie-laden regular carrot cake. It makes an 8 inch square pan of cake. Ingredients: 2 cups finely grated carrots juice of 1 large orange 2 teaspoons vanilla 1/4 cup olive oil 1 cup honey, liquefied in microwave (30 seconds) 1/2 cup crushed or chopped pineapple, drained 1 cup unbleached 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: Preheat oven to 350. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey and pineapple until blended. In separate bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. Blend the dry ingredients into the carrot mixture, stirring just until mixed. Pour the batter into a nonstick 8 inch square baking pan. Bake for 45-60 minutes, until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.
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