Makes about 9 cups.

Use in CHEWY OATMEAL BLONDIES recipe http://recipething.com/recipes/edit/13165

EVERYDAY BAKING MIX http://recipething.com/recipes/show/13166

“Makes one 9”x5" loaf — inspired by this recipe on Pinch My Salt (http://pinchmysalt.com/2008/03/17/orange-yogurt-bread-recipe/)

“This is the kind of simple recipe I love to have in my collection, and I have a feeling I’ll be turning to it again and again. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. Like most baked goods it also freezes beautifully — and can be easily sliced when frozen.

One of the nicest things about cake recipes is that there are basically an endless number of them — change one or two things and you’ll often end up with an entirely different dessert. Next time I’ll make this cake using a combination of lemon and lime, or maybe even lemon, lime, and orange. Meyer lemons would probably be delightful. As always, I urge you to seek out local and organic ingredients whenever possible."
(http://foodiefarmgirl.blogspot.com/2008/06/strawberries-in-garden-orange-yogurt.html)

“Spearmint is a surprisingly good source of vitamin A, fiber, B vitamins, and iron; lemons are a vitamin C powerhouse. This sorbet is a great choice year-round, because both ingredients are almost always available.”

Heidi notes: I used 71% Valrhona chocolate. White whole wheat flour works great if you would like to substitute. I also added espresso powder, half of a large ripe banana, and about a cup of toasted walnuts (per Mollie’s suggestions at the tail end of the recipe). I topped them with a sprinkling of walnuts before going in the oven as well.

Optional: chopped nuts, or 1 tablespoon instant coffee, or 1 teaspoon grated fresh orange or lemon rind, or 1/2 teaspoon allspice or cinnamon, or a mashed over-ripe banana, or none of the above.

Yet another option: instead of uniformly blending in the chocolate, you can marble it. Add chocolate last, after the flour is completely blended in and only partially blend in the chocolate. It looks real nice.
See the post at: http://www.101cookbooks.com/archives/001578.html

’Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy!