Juiced Up Carrot Cake

so josh is gone. he left monday night and won't be back to corrupt my strictly healthy dietary requirements with his seemingly unquenchable - yet starting to gradually wane - need for delicious sugary treats. i admit it: sugar and butter are delish. but sooner or later i have to get back on track, not just for me but for my poor salivating father who has to sit through these posts, week after week. sorry dad.

anyways so my plan while alone for the next 8 weeks (josh is back mondays and tuesday) is to gather a decent amount of reasonably healthy baked treats. that and kick the habit of eating cereal for dinner when alone (ugh how sad is that?). i can do it!

so here we go: healthy treat number uno. i packed away the week's supply of "daily bread" with josh and i wanted to make something i could convince myself was a healthy substitute to house my almond butter for lunch at the office. pack in the fruit, vegetables, nuts and whole wheat and viola! one day i may try to substitute the sugar with maple syrup or honey. one day.

JUICED UP CARROT CAKE

1/2c whole wheat flour

1/2c AP flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp salt

1/2c + 2tbs sugar

1/2c peeled and grated granny smith apple

1/2c peeled and grated carrot

1/2c grated zucchini

1/4c + chopped walnuts

1/4c buttermilk

2 eggs

1/4c canola oil

*preheat oven to 350 F, grease a loaf pan

*sift together the flours, sugar, soda, cinnamon & salt

*add the apple, carrots, zucchini & walnuts - stir to combine well

*in a separate bowl whisk together the eggs, oil and buttermilk

*add wet to dry and mix to just combine

*pour into prepared loaf pan and cook for 45-50 minutes until toothpick is clean

*let cool completely before slicing in.