Posted by: marthabernie | March 29, 2014


This recipe is very similar to one my mother used to make.  It uses whole grain and is dairy free, though my mother’s recipe used all purpose flour.


1-3/4 cups whole wheat flour

1 cup brown sugar, packed

1/2 teaspoon salt

3/4 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

6 tablespoons vegetable oil

1 cup tomato juice

1 cup grated carrot, raisins, dried cranberries, chopped apple and/or nuts

Preheat oven to 350 degrees F.  Measure all the dry ingredients into an 8 or 9 inch round or square cake pan. (This includes the one cup of grated carrot, raisins or whatever).   Blend these together thoroughly with a fork and scoop out two hole or indentations.  Pour the vanilla into one hole, and the vegetable oil into the second.  Take the tomato juice and pour it directly over everything in the pan.  Stir all the ingredients together with your fork until they are well blended.  Bake for 30 to 40 minutes.  Serve right from the pan, warm from the oven.  Garnish with whipped cream.

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