Carrot Cake - bake it again!

~This Year's Holiday Carrot Cake ~

Ah, this is the season for baking. I love carrot cakes. Carrot cake can be a delicious addition to the usual holiday treats. The glycemic index of carrots goes up when used in baked cake recipes, because fresh carrots tend to have a lower glycemic index than cooked carrots. The effect of this phenomena can be reduced by using a high fiber flour formulated for cakes.

Ingredients:
An oven
(mix this group of ingredients together first as listed below)
1/4 cup of brown sugar
1/2 cup of chocolate chips
1 cup of organic apple sauce
1/3 cup of grape seed oil
4 tablespoons of Plugrá butter
1 tablespoons of cinnamon
2 eggs
1 tsp of ginger powder
Mix the above ingredients together thoroughly.
(buy organic, and prepare a mixture of dry ingredients below)
1/2 cup of high fiber whole wheat flour
1/2 cup of Swans Down Enriched cake flour
1 cup of grated organic carrots (yes, organic)
1/4 cup chopped almonds and/or walnuts
1 teaspoon of baking soda (optional)
1 teaspoon of baking powder (mandatory)
1/2 cup of chopped peeled pears or 1/2 cup of chopped pineapples
Directions:
Preheat oven to 365°F (degrees Fahrenheit), which is 185°C (degrees Celsius).
Prepare a 9"x9" pan by spraying the dried pan with a little oil (use a canola cooking spray) and sprinkle flour on it, in order to create a non-stick cake pan.
Combine the "wet" mixed ingredients with the "dry" mixed ingredients. Bake in a steel baking pan for about 40 minutes to 45 minutes at 365°F (degrees Fahrenheit). That's all you have to do! Enjoy the new year -- it is year 2015. Eat your veggies!