Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven to 350º.
2. In a bowl sift:
• 1 1/2 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 1 TBS wheat bran
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
3. In a food processor using the grating blade grate:
• approximately 6 medium carrots
4. Add to the flour mixture and combine:
• 12 oz. grated carrots
• 3/4 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)
5. In a food processor mix:
• 1 1/3 cups sugar
• 1/4 cup firmly packed brown sugar
• 3 large eggs
• 3/4 cup plain yogurt
6. While the food processor is running, drizzle in until well combined:
• 6 oz vegetable oil
7. Pour this mixture into the carrot mixture and stir until combined.
8. Pour into prepared 9" x 11" Pyrex dish and bake for 45 minutes, or until a toothpick inserted in the cake comes out clean.
9. Remove the Pyrex dish from the oven and allow to cool for 15 minutes.
10. Afterwards, turn the cake out onto a cooling rack and allow cake to cool completely.
11. Frost with cream cheese frosting after cake has cooled completely.

1. Using a stand mixer with paddle attachment mix until well combined:
• 8 oz cream cheese
• 2 oz unsalted butter, room temperature
• 1 tsp vanilla extract
• 2 cups powdered sugar
2. Allow frosting to chill in the refrigerator for at least 10 minutes before using on the cake.

NEED NUTRITIONAL INFORMATION!

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