Carrot Cake

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Time to Prepare this Recipe 120 minutes Prep: 20 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 201 calories per serving view nutrition facts
# of servings this recipe makes 12 servings suggest servings
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Ingredients

1 1/2 cups flour, all-purpose
1/2 cup whole wheat flour whole wheat
3/4 ounce wheat germ toasted
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon salt
2 large egg room temperature
1/2 cup sugar brown, packed
1/4 cup vegetable oil vegetable
1/4 cup syrup
1/4 cup yogurt, plain
1 teaspoon vanilla extract
1 teaspoon orange zest grated
1 cup pineapple chunks chopped
1 tablespoon flour, all-purpose
1/2 cup raisins, seedless golden

Directions

Preheat oven to 350 degrees F.

Spray a 12-cup Bundt pan with nonstick cooking spray.

In large bowl, stir together first 7 ingredients.

In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup water until well mixed.

Stir in carrots and pineapple.

In a small bowl, toss raisins with 1 tablespoon flour.

Scrape wet ingredients into dry and stir just until blended.

Gently fold in raisins.

Scrape evenly into prepared pan.

Bake 50-60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned.

(If cake browns to quickly, cover loosely with a sheet of foil and continue baking.)

Let cool on rack 30 minutes before turning out of pan to cool completely.

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Nutrition Facts

Serving Size 62g
Amount per Serving
Calories 201 27% of calories from fat
% Daily Value*
Total Fat 6.0g9%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 36mg12%
Sodium 70mg3%
Total Carbohydrate 34.0g11%
 Dietary Fiber 2.0g6%
 Sugars 14.0g
Protein 4.0g8%
Vitamin A 1%  Vitamin C 1%
Calcium 4%  Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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