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Using Baby Food Makes Quick Work Of Carrot Cake

By Rosemary Black New York Daily News

This is the fastest carrot cake I’ve ever made and it’s also one of the more nutritious treats you can offer, since it’s made with whole-wheat flour and yogurt.

Of course, if you don’t have wholewheat flour, use white, and you can also substitute sour cream for the yogurt. The one thing you do need is the two jars of “baby food” carrots.

Not having to peel and grate all those carrots really makes this cake a breeze. It was assembled and ready to go in the oven in well under 10 minutes, including greasing the pan.

If you like, frost with a simple frosting - but this cake is moist, spicy and delicious on its own.

Carrot Cake

1-1/2 cups whole-wheat flour

1 cup packed brown sugar

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

1-1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 eggs

2 small jars baby food carrots

1/4 cup vegetable oil

1/4 cup yogurt

1/3 cup chopped walnuts, optional

1/2 cup raisins, optional

Pre-heat the oven to 350 degrees. Lightly grease an 8-inch square baking pan.

In a mixing bowl, stir together flour, sugar, baking soda, baking powder, cinnamon and nutmeg. In separate bowl, whisk together eggs, carrots, oil and yogurt.

Add wet ingredients to dry ingredients and mix well. Stir in raisins or nuts, if desired. Spoon batter into pan. Bake for 45-50 minutes, or until a toothpick comes out clean when cake is poked in the center.

Yield: 8-10 servings.

Wordcount: 249
Tags: recipe

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