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Old Fashion Carrot Cake Recipe
|Maple syrup||1⁄2 Cup (8 tbs)|
|Oil||3⁄4 Cup (12 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Sunflower seeds||3⁄4 Cup (12 tbs)|
|Grated carrots||1 1⁄2 Cup (24 tbs) (Packed Tightly)|
|Raisins||1⁄4 Cup (4 tbs)|
|Cashew nuts||1⁄4 Cup (4 tbs), chopped|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
Calories 389 Calories from Fat 259
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 54.7 mg
Sodium 503.4 mg21%
Total Carbohydrates 29 g9.7%
Dietary Fiber 3.3 g13.1%
Sugars 17.8 g
Protein 5 g10.9%
Vitamin A 1.7% Vitamin C 0.65%
Calcium 11.8% Iron 8.5%
*Based on a 2000 Calorie diet
Beat eggs and add maple syrup, oil, and yogurt.
Blend well; then stir in seeds, nuts, raisins, and carrots.
In another bowl, sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
Fold these dry ingredients into carrot mixture.
Blend well, but do not beat.
Pour into greased 8x8 inch pan; bake for 1 hour.
Remove from oven and cool in pan, until edges separate from sides.
Turn out onto a rack and cool well before serving.
This recipe may be doubled and frozen.