Carrot Cake

Yields:	12 servings
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	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	120 minutes

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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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Member Review

Kona Banana Bread

I have used this recipe for years and my family and friends love it. I was so upset to have miss placed the cookbook with the recipe in it. I have all these overripe bananas and am so glad to have been able to get my hands on another copy.

Reviewed by miss k