- 3 teaspoons lemon juice
- 1 1/4 cups milk
- 2/3 cup vegetable oil
- 2 teaspoons orange zest
- 3/4 cup packed brown sugar
- 3 teaspoons vanilla extract
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
- In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
- Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.
09/02/2019
recipepes.com
vegetarian carrot cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
