Carrot Cake:
2 cups of (firmly packed) peeled, finely grated carrots juice
1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup walnuts, chopped
1. Preheat oven to 350°F.
2. Mix together the carrots, orange juice, vanilla, olive oil, honey, and pineapple.
3. Sift together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the wet ones, stirring until just mixed.
5. Put 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.
Servings: 9.
Calories 375, fat 12.5 g (29% of calories from fat), saturated fat 1 g,
protein 7 g,
carbohydrate 63 g,
cholesterol 0 mg,
sodium 291 mg,
fiber 5 g
Nutritional benefits: Monounsaturated fat; omega-3 fatty acids from walnuts; micronutrients
Bon appetit... Dr. Weil's