Carrot Cake II

The Kellogg’s Cookbook, p. 143

1 cup regular all-purpose flour

1-1/2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

2 eggs

1 cup firmly packed brown sugar

½ cup vegetable oil

1-1/2 cups grated raw carrots

2 cups Raisin Bran cereal

½ cup chopped walnuts

Stir together flour, baking powder, salt, cinnamon and ginger. Set aside.

In large mixing bowl, beat eggs slightly. Stir in sugar and oil. Add carrots and Raisin Bran cereal. 

A nice way to use up leftover carrots from Passover

Mix well. Let stand 10 minutes.

Here's your "What have I done?" moment

Add flour mixture and walnuts. Mix until well combined. Pour into greased 8 x 8 x 2-inch baking pan.

Bake in oven at 350F about 45 minutes or until wooden pick inserted near center comes out clean. 

But see? It all comes out even

Cool completely. Spread with cream cheese frosting.

Yummm. I used store-bought frosting and it was great, not gonna lie.

My Rating: 4/5 "I couldn't tell the Raisin Bran was in there texture-wise, but it grounded the overall flavor well. (I'm also a big bran fan, so if you aren't take that with a grain of salt.) The frosting, of course, made everything all sugary and nice. I made this for my mom because she loves carrot cake and she approved!"