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1995-09-27
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Newsgroups: rec.food.recipes
From: libjlc@emoryu1.cc.emory.edu (Janet Cooke)
Subject: carrot cake
Organization: Emory University
Date: Tue, 3 May 1994 04:04:54 GMT
Message-ID: <2poft2$hci@emoryu1.cc.emory.edu>
This is from Rodales' Natural Healing Cookbook
Carrot Yoghurt Cake
makes 16 servings
1 cup grated carrots
1 cup (plain) yoghurt
1/2 cup orange juice
1/2 cup unsulfured molasses
1/2 cup raisins
1/2 cup sunflower seeds
1/4 cup sunflower oil
2 eggs, beaten
1/2 tsp Vanilla Extract
2 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 cup bran
1 1/2 tsps baking soda
2 tsp cinnamon
1/4 tsp nutmeg
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....
Place the carrots, yoghurt,
--
-Janet Cooke
libjlc@emoryu1.cc.emory.edu