Food, Nutrition and Cooking


My Mother’s Carrot Cake

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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The Apple of my Cake

Apple Cake- this delicious cake can be made days ahead and will stay very moist and flavorful. You will need a total of 4-5 apples for this cake depending on their size. Any type of apple will do. A perfect cake for autumn weather!

Preheat the oven to 350 degrees
Grease a bundt style pan or tube pan with cooking spray

1 pkg yellow cake mix (I prefer Duncan Hines butter recipe or yellow cake mix)
1 pkg INSTANT vanilla pudding
4 eggs or 1 cup egg substitute (such as egg beaters) or any combination thereof
1/4 cup canola oil
1/2 cup plain non-fat yogurt (greek style works best)

In a large bowl, mix the above ingredients together and then add to the batter:
2 peeled and diced (1/2 inch dice) apples.

Spread 1/2 the batter into the prepared cake pan.

Topping (mix all topping ingredients together in a bowl):
1/2 cup granulated sugar
1 1/2 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup dark raisins
2 apples peeled and diced

Sprinkle 1/2 the topping onto the batter already in the cake pan, spread remaining batter over the topping and finally sprinkle the remaining topping over the 2nd layer of batter.

Bake at 350 degrees for 75 minutes. Let cake cool completely. Serves 12-20 people.