ChefUptothePlate

Food, Nutrition and Cooking

My Mother’s Carrot Cake

2 Comments

Carrot Cake
3/4 cup wheat germ
1 cup all purpose flour or whole wheat flour
1/2 t salt
1.5 t ground cinnamon
1/4 t ground nutmeg
3/4 c sugar
3/4 t baking soda
1/2 t baking powder
1/4 t ground ginger
8 oz crushed pineapple and juice (canned)
2 eggs
1/2 cup canola oil
1 t vanilla
1.25 cups grated carrots
1/2 cup walnuts, coarsely chopped
1/2 cup raisins

Preheat oven to 350 degrees F.

Mix everything together. Bake in a greased tube pan (bundt pan) for 45 minutes.

Let cool and enjoy

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

2 thoughts on “My Mother’s Carrot Cake

  1. They didn’t have Canola Oil back in those days

  2. How come I never had Lynn’s carrot cake? I will have to go see her and yell

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