Carrot and Yogurt Cake
The moistest carrot cake you will ever bake!
1 cup FAGE Total Greek Yogurt
1/2 cup carrot, grated
3/4 cup orange juice
1/3 cup brown sugar
1/3 cup golden raisins
1/3 cup sunflower seeds
1/4 cup sunflower oil
3 eggs, beaten
½ tsp vanilla extract
1 1/3 cup whole wheat flour
1/2 cup wheat germ
1 1/2 tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
- Preheat oven to 325 degrees F.
- Mix the carrots, yogurt, orange juice, sugar, golden raisins, sunflower seeds, oil, eggs, and vanilla in a large mixing bowl.
- Ιn another bowl, thoroughly mix the flour, wheat germ, baking soda, cinnamon and nutmeg.
- Fold the dry ingredients gradually into the carrot mixture until blended.
- Spoon the mixture into a lightly greased 12 in x 7.5 in rectangular cake tin, and bake for 1 hour.
- Remove from the oven and turn out onto a cooling rack.
- Allow to cool for 2 hours, cut into squares and store in an airtight container.
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