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Carrot Yoghurt Cake
makes 16 servings

1 cup grated carrots
1 cup (plain) yoghurt
1/2 cup orange juice
1/2 cup unsulfured molasses
1/2 cup raisins
1/2 cup sunflower seeds
1/4 cup sunflower oil
2 eggs, beaten
1/2 tsp vanilla extract
2 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 cup bran
1 1/2 tsps baking soda
2 tsp cinnamon
1/4 tsp nutmeg

Place the carrots, yoghurt, prange juice, molasses, raisins,
sunflower seeds, oil, eggs and vanilla in alarge mixing bowl. Beat
these ingredients together until well combined. In a medium bowl,
thoroughly combine the flour, wheat germ, bran, baking soda, cinamon
and nutmeg. Fold the dry ingredients gradually into the carrot
mixture until blended. Place the batter in a lightly oiled 8 x 8
inch baking pan. Bake in a preheated 325 oven for about an hour.

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