Recipe - Carrot Yoghurt Cake

1 cup Grated carrots
1 cup (plain) yoghurt
One half cup Orange juice
One half cup Unsulfured molasses
One half cup Raisins
One half cup Sunflower seeds
One fourth cup Sunflower oil
2 Eggs; beaten
One half teaspoon Vanilla extract
2 cup Whole wheat pastry flour
One half cup Wheat germ
One half cup Bran
1 One half teaspoon Baking soda
2 teaspoon Cinnamon
One fourth teaspoon Nutmeg

From: libjlc@emoryu1.cc.emory.edu (Janet Cooke)

Date: Tue, 3 May 1994 04:04:54 GMT
This is from Rodales' Natural Healing Cookbook. Makes 16 servings.

Place the carrots, yoghurt, prange juice, molasses, raisins, sunflower
seeds, oil, eggs and vanilla in alarge mixing bowl. Beat these ingredients
together until well combined. In a medium bowl, thoroughly combine the
flour, wheat germ, bran, baking soda, cinamon and nutmeg. Fold the dry
ingredients gradually into the carrot mixture until blended. Place the
batter in a lightly oiled 8 x 8 inch baking pan. Bake in a preheated 325
oven for about an hour.

I have made this recipe several times and enjoyed it. One of my friends,
who has her own "secret" traditional carrot cake recipe that is very very
rich, thinks this recipe is a bit dry, but otherwise, I've had no
complaints.

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