Eggless Carrot Cake

• 1 cup all-purpose flour
• 1/8 cup wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 tablespoons butter, softened
• 1 1/2 cups carrots, grated (4 or 5 medium)
• 1/2 cup sugar
• 3/4 cup plain yogurt
• 1/4 cup slivered almonds
• 1/4 cup raisins
• 1 teaspoon ginger, freshly grated
• 1/4 teaspoon nutmeg
• 1 teaspoon clove

1. Grease a 8" square pan and preheat oven to 350u0b0F.
2. Sift together flour, baking soda and baking powder in large bowl.
3. Add softened butter, yogurt and sugar and mix well. The batter will be quite thick at this point.
4. Add the grated carrots, nuts, raisins, spices and ginger and mix well.
5. If the batter is still too thick, add a little more yogurt to loosen it up.
6. Scrape the batter into the prepared pan and bake at 350 F for 40 minutes or until the cake is browned and tests done in the middle.
7. Cool and frost if desired.

flour, flour, baking powder, baking soda, butter, carrots, sugar, plain yogurt, almonds, raisins, ginger, nutmeg, clove

Taken from www.food.com/recipe/eggless-carrot-cake-317134 (may not work)