1 cup whole wheat flour ( I used rye as tahoe is allergic to wheat) 1 teaspoon baking soda ¼ cup natural peanut butter ¼ cup vegetable oil 1/3 cup honey 1 cup shredded carrots 1 egg
1. Preheat oven to 350 degrees F. Grease an 8in. round cake pan or an 8×4-inch loaf pan.
2. Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean.
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from scratch-recipe inside barb,Thu Mar 1 10:58pm