Thursday, March 5, 2009

Wheat Carrot Cake

1 cup sugar
1/2 cup olive oil
2 eggs, beaten
1 1/2 cups grated carrots
1/2 cup flour
1/2 cup wheat flour
1/2 tablespoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup each of coconut flakes, nuts, and raisins

Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add coconut, nuts, and raisins. Pour batter into lightly greased and floured 9x9-inch cake pan. Bake at 400 degrees for 20 to 30 minutes.

Testing comment: This cake had a very good flavor and was not overly sweet. I used dehydrated carrots, and it worked great. I also used canola oil instead of olive oil. I lowered the heat to 350 degrees about 2/3 of the way through the cooking time because the cake was browning too fast and the middle was not set.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 102)

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