Mother Westman's All Natural Carrot Cake Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), grated | |
| Raisins | 1 Cup (16 tbs) | |
| Honey | 3⁄4 Cup (12 tbs) | |
| Cinnamon | 1 Teaspoon | |
| All spice | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Cloves | 1⁄4 Teaspoon | |
| Margarine | 2 Tablespoon | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Whole wheat flour | 1 1⁄2 Cup (24 tbs) | |
| Baking soda | 1 Teaspoon | |
| Wheat germ | 1⁄2 Cup (8 tbs), toasted | |
| Nuts | 1⁄2 Cup (8 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 2830 Calories from Fat 669
% Daily Value*
Total Fat 74 g114%
Saturated Fat 13.2 g65.9%
Trans Fat 1.7 g
Cholesterol 0 mg
Sodium 3898.1 mg162.4%
Total Carbohydrates 533 g177.8%
Dietary Fiber 51.5 g206%
Sugars 301.6 g
Protein 63 g127%
Vitamin A 450.3% Vitamin C 25.4%
Calcium 42.7% Iron 93.1%
*Based on a 2000 Calorie diet
Directions
Cool.
Mix flour, soda, wheat germ and nuts in separate bowl.
Combine two mixtures.
Put in 2 small or 1 large greased loaf pan(s).
Bake at 300 for 45 minutes.
Chef
