Apple Cider Carrot Cake
|Unbleached flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Wheat germ||3 Tablespoon|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Apple cider||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Orange rind||1 Teaspoon, grated|
|Carrots||2 Cup (32 tbs), grated|
|Apple||1 Cup (16 tbs), grated|
|Raisins||1 Cup (16 tbs)|
Mix together dry ingredients.
In another bowl, mix eggs, sugar, oil, cider, yogurt, vanilla and rind.
Stir in carrots, apple and raisins.
Add to dry ingredients and mix until well blended.
Pour into a greased bundt pan.
Bake at 350° for 50 to 60 minutes or until toothpick inserted into middle comes out clean.
Cool in pan for 30 minutes.
Invert onto cake rack.