Carrot Yogurt Cake

• 1 c. grated carrots
• 1 c. yogurt
• 1/2 c. orange juice
• 1/2 c. molasses
• 1/2 c. raisins
• 1/2 c. sunflower seeds
• 1/4 c. sunflower oil
• 2 eggs, beaten
• 1/2 tsp. vanilla
• 2 c. whole wheat flour
• 1/2 c. wheat germ
• 1/2 c. bran
• 1 1/2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg

1. Beat carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, oil, eggs and vanilla in a large mixing bowl until well combined.
2. In a medium bowl, thoroughly combine flour, wheat germ, bran, baking soda, cinnamon and nutmeg.
3. Fold the dry ingredients gradually into the carrot mixture until blended.
4. Pour batter into a lightly oiled 8 x 8-inch pan.
5. Bake in a preheated 325u0b0 oven for 1 hour.
6. Makes 16 servings.

carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, sunflower oil, eggs, vanilla, whole wheat flour, germ, bran, baking soda, cinnamon, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324647 (may not work)