Carrot Cake

By Melzie

Carrot cake is a perennial favorite, but is often loaded with vegetable oil and laden with a cream cheese frosting. This version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, a combination of flours. Walnuts even add a bit of omega-3. With a hot cup of green tea this cake will make you forget about cream cheese frosting.

Ingredients

• 2 cups firmly packed finely grated carrots (3 large)
• Juice of 1 large orange
• 2 tsp vanilla extract
• 1/4 c 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 cups walnuts, chopped

Preparation

Step 1

Preheat over to 350 degrees.

In mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.

In another bowl, stir together the flours, baking soda, and spices. Mix in walnuts.

Blend dry ingredients into the carrot mixture, stirring until just mixed.

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. Remove from oven, let cool slightly, and removed from pan.

1/9 of cake: 334 calories, 9 g total fat (1 g sat), 0 mg cholesterol, 62 g carbohydrates, 5 g protein, 4 g fiber, 25 mg sodium.