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A healthy version of carrot cake that will make you forget about cream cheese frosting.
1 cup unbleached white flour
1 1/2 cups whole wheat pastry flour
2 tsps baking soda
1 tsp cinnamon
1/2 tsp allspice, ground
3/4 cup chopped walnuts
1/2 cup crushed pineapple, drained
1 cup honey
1/4 cup light virgin olive oil
2 tsps vanilla
1 fruit yields orange juice
2 cups grated carrots
Pre-heat oven to 350 °F (175 °C).
In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey (liquefied in microwave), and pineapple until well blended.
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.
Pour the batter into a nonstick 8" square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean.
Remove from oven, let cool slightly, and remove from pan.
in 1 serving of Carrot Cake.
, 65% carbs, 6% protein.
Calorie Counter 100% Free
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