A delicious semi-moist cake that is great alone, or even better when topped with Vanilla Mochiko Sauce!
* 2 2/3 cup unbleached whole wheat flour, or favorite healthy substitute (such as an even mix of brown rice flour, spelt and sorghum)
* 1 ½ cups or equivalent of favorite natural sweetener
* 2 teaspoons all natural baking soda
* 2 teaspoons aluminum-free baking power
* 1 teaspoon fresh ground cinnamon
* ½ teaspoon real salt
* 4 eggs, beaten
* 1 cup favorite oil for baking (high in monounsaturated fat such as high heat sunflower oil) or all-natural butter
* 2 teaspoons vanilla extract
* 3 cups grated carrots or diced apples
1. Preheat oven to 350°. “Grease” or line a 13×9-inch Pyrex pan. Set aside.
2. In a large mixing bowl add the first six ingredients, and incorporate together. Add eggs, oil, and extract. Mix well with a quick folding motion until batter is smooth and somewhat expanded from air. Fold in carrots or apples.
3. Bake 30 minutes, or until center comes clean.
4. If using Vanilla Mochiko Sauce, spread while cake is still hot. Serve warm or chilled.
5. NOTE: Using butter in this recipe will lend flavor but make for a somewhat drier result.