Whole Wheat Carrot Breakfast Cake
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Quick cooking rolled oats||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking soda||2 Teaspoon|
|Savory seasonings||1 Teaspoon (Bake Blend)|
|Soured milk||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Tablespoon|
|Carrots||1 Cup (16 tbs), grated (2 Medium)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Granulated sugar||1 Tablespoon|
Preheat oven to 350°.
Combine first six dry ingredients in large mixing bowl; stir until well mixed.
Make a well in center.
Add soured milk, oil and eggs.
Stir just until moistened.
Gently fold in carrot and walnuts.
Spoon into lightly-greased 9-inch round cake pan.
Combine sugar and bake blend; sprinkle over top.
Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool on cooling rack.