Old Fashion Carrot Cake
|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|
Preheat oven to 300 degrees.
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.