This one looks interesting too. CIA's Carrot Cake 16 servings Hands on: 30 minutes Total time: 1 hour, 15 minutes This recipe, taken from "Baking at Home With the Culinary Institute of America" (John Wiley & Sons, $40), has a dense, strong crumb from the use of bread flour and is leavened with baking soda and baking powder (which contributes to the fineness of the crumb). It contains nuts and is baked in a tube pan, which I don't prefer to layers. The strength of the bread flour can stand up to coarsely grated carrots. It uses the whipping method - whipping the eggs with oil and then incorporating the other ingredients - which is rare for a carrot cake. This method gives the crumb a finer texture and a little more volume. 1 2/3 cups granulated sugar 1/2 teaspoon salt 1 2/3 cups bread flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 3 large eggs 2/3 cup vegetable oil 2 cups grated carrots 1/2 cup chopped, toasted walnuts (pecans if desired) Cream Cheese Frosting, whipped cream or confectioners' sugar Preheat oven to 350 degrees. Lightly grease and flour a 10-inch tube or bundt pan. Sift the sugar and salt into a medium bowl and set aside. In another bowl, sift together the flour, cinnamon, baking soda and baking powder and set aside. Whip the eggs on medium speed until thick, about 3 minutes. Increase speed to high and continue whipping until the eggs fall in thick ribbons from the whisk, about 4 minutes. Gradually add the oil and continue to whip until evenly blended. Add the sugar mixture slowly to the egg mixture while continuing to whip at medium speed until well-blended. Add the flour mixture to the batter, mixing on low speed until just incorporated. Fold in the carrots and walnuts by hand using a rubber spatula. Pour the batter into the prepared pan. Bake until a wooden pick inserted near the center comes out clean, 45 to 50 minutes. Cool the cake in the pan for a few minutes before turning out onto a wire rack. Cool completely before icing and slicing. If made in a straight-sided tube pan, the cake can be frosted with Cream Cheese Frosting. For a bundt cake, sprinkle with confectioners' sugar and serve with whipped cream, if desired. Per serving, with Cream Cheese Frosting: 520 calories (percent of calories from fat, 50), 5 grams protein, 62 grams carbohydrates, 1 gram fiber, 29 grams fat (11 grams saturated), 66 milligrams cholesterol, 172 milligrams sodium. Read more: http://www.azcentral.com/style/hfe/recipes/articles/0325carrotcake25rec.html#ixzz1iWKym72M

Maryanne, here is the spice cake recipe: 850 g (30 oz) flour 850 g (30 oz) dark brown sugar (this can safely be reduced to 700 g (25 oz)) 2 1/2 tsp baking soda 2 tsp cinnamon, ground 1 tbs ginger, ground 1 tbs cloves, ground 1 tbs nutmeg, ground 660 ml (22 fl.oz) sweet brown ale (in Iceland I would use the non-alcoholic Egils Malt, but I'm told that Guinness brown ale can be substituted) Mix all the dry ingredients well together and then mix in the ale. Pour into an oven pan or loaf pans (greased) and bake at 175°C (350°F) for about an hour. If you have a convection oven, lower the temperature a bit (10°C or so). This makes a moist and chewy cake that is good with or without butter.

www.thekneadforbread.com/2009/03/27/roasted-beet-bread your ? got me thinking, so I googled Beet Bread, several things popped up, I went to this site and it looks pretty good, they talk about it making a great sandwich. Sorry I don't do the blue thingy, we aren't allowed to follow the link here, so don't know how. Ellie

It was probably not THAT healthy, LOL! I see this calls for less oil and uses yogurt. My favorite banana bread recipe also calls for yogurt. Maybe that makes it less caloric. The one I liked was very dark in color. In searching online, I see that lots of recipes are light in color. I don't know what makes one recipe dark and another light. I was thinking the spices, but they all have spices.