A healthy version of carrot cake that will make you forget about cream cheese frosting.
2 cups grated carrots
1 fruit yields orange juice
2 tsps vanilla
1/4 cup light virgin olive oil
1 cup honey
1/2 cup crushed pineapple, drained
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
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.
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