Eggless Carrot Cake

This cake is based on a recipe I found on the Internet (at srefoodblog.blogspot.com). I adapted it to fit our taste and found it really delicious. It made giving carrots to my 2-year old a whole lot easier. I frosted it with the standard cream cheese frosting, but it would be good with jam or even by itself.

• Ready In: 55 mins
• Serves: 8
• Yields: 8 bars

Ingredients

• 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

Directions

1. Grease a 8" square pan and preheat oven to 350°F.
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.