Better Carrot Cake

  • 1 c. grated carrots
  • 1 c. plain yogurt
  • 1/2 c. orange juice
  • 1/2 c. molasses
  • 1/2 c. raisins
  • 1/2 c. chopped walnuts
  • 1/4 c. canola oil
  • 2 eggs, beaten
  • 1/2 tsp. vanilla extract
  • 1 c. whole wheat flour
  • 1 c. all purpose flour
  • 1/2 c. toasted wheat germ
  • 1/2 c. flax meal (ground flax seed)
  • 1 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg

Preheat the oven to 325 degrees. Lightly spray a 7 x 9-inch baking pan with cooking spray. Set aside.

Combine the carrots, yogurt, orange juice, molasses, raisins, walnuts, oil, eggs and vanilla in a large mixing bowl. In another bowl, whisk together the flours, wheat germ, flax meal, baking soda, cinnamon and nutmeg. Fold the dry ingredients into the wet ingredients until blended and a batter forms. Pour the batter into the prepared pan and bake in the preheated oven for about an hour or until a toothpick inserted near the center of the cake comes out clean. Cool completely and frost with cream cheese frosting, if desired.

  • Yields: 12 servings
  • Preparation Time: 75 minutes
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