Carrot Yogurt Cake Recipe
Ingredients
| Carrots | 1 Cup (16 tbs) | |
| Yogurt | 1 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| Sunflower seeds | 1/2 Cup (16 tbs) | |
| Sunflower oil | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1/2 Teaspoon | |
| Whole wheat pastry flour | 2 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Bran | 1/2 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon |
Directions
GETTING READY
1. Preheat oven to 325° F.
2. In a large mixing bowl, put together carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, oil, eggs and vanilla; beat until well combined.
3. In a medium bowl, put together flour, wheat germ, bran, baking soda, cinnamon and nutmeg; mix well.
4. Gradually add the dry ingredients into the wet ingredients and mix until well blended.
5. Grease an 8 X 8-inch (20 X 20-cm) baking pan lightly with oil.
MAKING
6. In the greased pan, pour the batter and bake for about 1 hour.
SERVING
7. Serve hot.
1. Preheat oven to 325° F.
2. In a large mixing bowl, put together carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, oil, eggs and vanilla; beat until well combined.
3. In a medium bowl, put together flour, wheat germ, bran, baking soda, cinnamon and nutmeg; mix well.
4. Gradually add the dry ingredients into the wet ingredients and mix until well blended.
5. Grease an 8 X 8-inch (20 X 20-cm) baking pan lightly with oil.
MAKING
6. In the greased pan, pour the batter and bake for about 1 hour.
SERVING
7. Serve hot.
Chef
