Monday, March 2, 2009

Carrot Sunflower Seed Cake

I honestly don't understand why carrot cake recipes call for so much oil. After a lot of searching over the years, I've settled on this version, which uses less oil than most of the others. However, 3/4 cup still seems like a lot to me. I always hope it is offset by all that good whole wheat and yogurt.

You can add some crushed pineapple to the batter, if you wish. Maybe even a little coconut.

2 eggs
1/2 cup honey
3/4 cup vegetable oil
1/4 cup plain yogurt
1 1/2 cups firmly packed grated raw carrots
1/2 cup sunflower seeds
1 1/4 cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tbl. cinnamon

Beat eggs, honey, oil, and yogurt. Blend well, then stir in the carrots and seeds.

Sift together dry ingredients. Fold these into the carrot mixture, blending well (do not beat).

Pour into a buttered 8" square pan. Bake at 350 for 45-60 minutes.

Remove from the oven and cool until the edges separate from the pan. Carefully turn out onto a cake cooling rack. This cake freezes well.

To serve, thaw (if previously frozen) and frost with cream cheese icing, if you wish.

This recipe comes from The Nine Seasons Cookbook, by Pat Haley.

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