Carrot Cake

Ingrédients

• 1/2 tsp allspice, ground
• 1 cuillère à café cinnamon
• 2 cuillères à café vanilla
• 1/4 tasse light virgin olive oil
• 1 fruit donne orange juice
• 1/2 cup crushed pineapple, drained
• 2 tasses, râpées carrots
• 3/4 tasse, hachée walnuts
• 2 cuillères à café baking soda
• 1 tasse honey
• 1 tasse unbleached white flour
• 1 1/2 tasses whole wheat pastry flour

Directives

1. Pre-heat oven to 350 °F (175 °C).
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey (liquefied in microwave), and pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8" square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean.
6. Remove from oven, let cool slightly, and remove from pan.