Saturday, March 22, 2008

Carrot Cake


2 cups firmly packed finely grated carrots (3 large)
Juice of 1 large orange
2 tsp vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
3/4 cup walnuts, chopped

  1. Preheat oven to 180°C.
  2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
  3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
  4. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean.
  5. Remove from oven, let cool slightly, and remove from pan.

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