Carrot Cake
I love this reduced fat version of carrot cake because it uses such good ingredients; whole wheat pastry flour, olive oil, and lots of carrots. It's a fun way to get more vitamin A! The batter is thicker than usual, so I just used my hands to pat it into the pan. You can also try this version of carrot cake using 3 cups of the fiber leftover from juicing carrots and other veggies.
- Time: 45 min
- Servings: 12
Source: otlane.netazoic.com
Ingredients
- egg
- oz crushed pineapple
- cup brown sugar
- cup olive oil
- cup whole wheat pastry flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- salt
- ground cloves
- lb carrots
- oz cream cheese
- cup honey