Carrot Cake

120 minutes Prep: 20 minutes Cook: 60 minutes

201 calories per serving view nutrition facts

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 6.0g	9%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 36mg	12%
Sodium 70mg	3%
Total Carbohydrate 34.0g	11%
Dietary Fiber 2.0g	6%
Sugars 14.0g
Protein 4.0g	8%

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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