This recipe for Whole Wheat Carrot Cake, by Sue Ellen Abney Williams, is from ,
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Sue Ellen Abney Williams Added: Saturday, July 14, 2007
2 eggs 1/2 c. honey 1/2 c. plain low-fat yogurt 2 c. whole wheat flour 1 t. baking soda 1/2 c. raisins 1/2 c. oil 1/4 c. brown sugar 1/2 c. chopped walnuts 1-1/2 t. cinnamon 1-1/2 c. grated carrots
Beat eggs well and add oil, honey, sugar and yogurt. Blend in flour. Add cinnamon, baking soda, carrots, raisins, and walnuts. Mix well. Bake in 8" square cake pan coated with PAM. Bake in 400º oven for 45 minutes. Makes 12 servings.
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