Whole Wheat & Oat Carrot Cake

Here is what I made today and am letting cool before I test it. It’s a healthier version of carrot cake I created, using the following replacements:
* Whole wheat flour and oat flour instead of refined white flour
* Extra virgin olive oil instead of hydrogenated oil
* Honey and brown sugar instead of refined white sugar
Preheat oven to 350 degrees.
Grease (or oil) and dust with flour a large baking pan
2 cups whole wheat flour
2 cups oat flour (regular or quick oats finely ground in a food processor or blender)
3 cups grated carrots
1/2 cup honey
3/4 cup extra virgin olive oil
3/4 cup unsweetened applesauce
3 large eggs
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup light brown or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
Put liquids, eggs, and sugar in a smaller bowl and mix together.
In a larger bowl, mix dry ingredients.
Add sugar mixture, and blend.
Pour into baking pan.
Bake for 40 minutes, or until toothpick or knife comes out of the center, clean.
Let sit in pan for about 10 minutes.
Remove from pan and let cool completely before frosting with a cream cheese frosting or any other of your choice.

About cassendre

aka Amethyste Rah, aka Amrita Waterfalls “renaissance negresse & ARTrepreneur” (musician/writer/actress/fine artist) Leeway Transformation Award-Winning founder & executive director of the Black Women’s Arts Festival (Est. 2003) and the Women's Writing & Spoken Word Series (Est. 2002). Visit: http://cassendrexavier.com
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