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Carrot Cake

carrot_cake_shutterstock_96872551Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Rich in vitamin A, beta-carotene, and phytochemicals, carrots are a nutrition powerhouse that help boost the immune system and fight off infection. Baked in this moist, dense cake, of course, they are also naturally sweet and delicious. Since this cake is dense, a small slice will satisfy, but it will also stay moist and fresh for several days if covered airtight and stored at room temperature.

Preparation time: 15 minutes

Ingredients:

Sunflower or safflower oil for oiling pan
2       Cups unbleached white flower
1       Teaspoon baking soda
1       Teaspoon baking powder
1/2    Teaspoon salt
4       Eggs
1 3/4 Cups raw unrefined sugar
1       Teaspoon vanilla extract
1       Cup olive oil
2       Cups finely grated carrots
1       Cup chopped walnuts

Directions:

Preheat the oven to 350 degrees. Oil an 8 inch or 9 inch spring foam pan.
Sift together the flour, baking soda, baking powder, and salt; set aside.
In the bowl of an electric mixer, combine the eggs, sugar and vanilla; beat until light and fluffy. Add the oil and beat just to combine. Add the carrots and walnuts to the egg mixture and stir well.
Add the wet ingredients to the flour mixture and beat well to combine. Pour the batter into the prepared pan and bake 1 to 1.25 hours, or until a toothpick inserted in the center comes out clean. Cool in the pan before removing the sides.

Makes 12 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

 

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