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Carrot Yogurt Cake

Natural.Foodie's picture
Ingredients
  Carrots 250 Milliliter, grated (1 Cup)
  Yogurt 250 Milliliter (1 Cup)
  Orange juice 125 Milliliter (1/2 Cup)
  Medium unsulfured molasses 125 Milliliter (1/2 Cup)
  Raisins 125 Milliliter (1/2 Cup)
  Sunflower seeds 125 Milliliter (1/2 Cup)
  Sunflower oil 60 Milliliter (1/4 Cup)
  Eggs 2 , beaten
  Vanilla extract 1⁄2 Teaspoon
  Whole wheat pastry flour 500 Milliliter (2 Cups)
  Wheat germ 125 Milliliter (1/2 Cup)
  Bran 125 Milliliter (1/2 Cup)
  Baking soda 1 1⁄2 Teaspoon
  Cinnamon 2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oven to 325° F.
2. In a large mixing bowl, put together carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, oil, eggs and vanilla; beat until well combined.
3. In a medium bowl, put together flour, wheat germ, bran, baking soda, cinnamon and nutmeg; mix well.
4. Gradually add the dry ingredients into the wet ingredients and mix until well blended.
5. Grease an 8 X 8-inch (20 X 20-cm) baking pan lightly with oil.

MAKING
6. In the greased pan, pour the batter and bake for about 1 hour.

SERVING
7. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
8

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