2 cups firmly packed finely grated carrots (3 large)
Juice of 1 large orange
2 tsp vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
3/4 cup walnuts, chopped
Method:
- Preheat oven to 180°C.
- In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
- In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
- Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean.
- Remove from oven, let cool slightly, and remove from pan.
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