Cara'boutYou™ Carrot Cake

This recipe that I've developed through experimentation over time makes delicious muffins or cake.  Packed with carrots and whole grains it is hearty enough for breakfast but yummy enough for desert.

Ingredients

• 4 cups grated organic carrots
  
• 1 cup canola or vegetable oil
  
• 1/2 cup organic brown sugar
  
• 1 1/2 cups overripe banana (over ripe is important – otherwise use less banana and more brown sugar.)
  
• 3/4 cup organic ground flax seed
  
• 1 cup organic white whole wheat flour
  
• 1/4 cup organic whole wheat flour
  
• 3/4 cup organic all purpose flour
  

(Note, white whole wheat flour has the same nutrition as red whole wheat flour but has a milder taste.  If I don't have any white whole wheat on hand, I usually keep the whole wheat to all purpose flour ratio at 1 to 1)

• 2 tsp baking soda
• 2 tsp baking power
• 1 tsp sea salt
• 2 tsp cinnamon
• 1 tsp freshly grated nutmeg  (makes a difference from powered)
• 1 tsp ginger
• 4 organic eggs
• 1 cup organic raisins (optional – can substitute chocolate chips)
• 1/8^th cup candied ginger pieces crumbled (optional)

Note – other than the carrots, conventional can be substituted for organic without affecting taste.

Directions

Preheat over to 350.  Beat oil and brown sugar,  Beat in banana.  Add ground flax seed.  Mix remaining dry ingredients in a separate bowl.  Add dry ingredients and eggs alternately, just mixing.  Stir in carrots and raisins and candied ginger if using.  Pour into a greased and floured pan or muffin tins.  Bake until fragrant and not wobbling when shaken.  In tube pan this is ~1 hour.  Mini muffin can take as little as 14 minutes.  Experiment with your oven – over cooking can make this incredibly moist cake dry, undercooking will leave a mushy centre.

Hope you enjoy!

Cara

Cara'boutyou™ books

web: www.caraaboutyou.com

blog: www.caraaboutyou.blogspot.com