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