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Carrot Cake

WholeFood.Chef's picture
Ingredients
  Carrots 7
  Whole wheat pastry flour 2 Cup (32 tbs)
  Chopped walnuts 1 Cup (16 tbs)
  Currants/Chopped raisins 1 Cup (16 tbs)
  Eggs 4
  Maple syrup 1⁄3 Cup (5.33 tbs)
  Unrefined corn germ oil 1⁄3 Cup (5.33 tbs)
  Cinnamon 1 Teaspoon
  Sea salt 1 Teaspoon
  Vanilla 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
Directions

Mix all the ingredients together well.
Pour into an oiled and floured 9x13 inch cake pan.
Bake one hour at 350 Degree.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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