Wow... I wrote this back before we left for France months ago and just came across it now, realizing that I didn't ever post it. So the comments are no longer timely (nor is the tank top that I am wearing in the photo as I stare out the window at the snow on our front lawn), but here's the recipe all the same.
This recipe comes from the cookbook Simply Great Food by the Dietitians of Canada. I was looking for a healthier recipe to use some of the apples we got while apple-picking this weekend and knew this cookbook would have something good. I used all whole-wheat flour instead of the recommended mix of white and whole-wheat. The recipe is actually for carrot cake, but they recommend using either a mixture of carrots and apples or just apples as a variation, so I made it with only apples this time. I also threw in a handful of raisins and opted to make it in muffin tins instead.
3/4 C all-purpose flour
1/2 C whole-wheat flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 C vegetable oil
1 C lightly packed brown sugar
2 tsp. vanilla
2 C grated carrots (or apples, or a mixture of both)
1. In a small bowl, combine flours, baking powder, baking soda, cinnamon and salt.
2. In a large bowl, bean eggs, oil, brown sugar and vanilla until well combined. Fold in dry ingredients. Stir in carrots. Pour into prepared 13 x 9 inch pan.
3. Bake in a 350 degree Farenheit oven for 30 to 35 minutes.
Makes 20 servings.