Ingredients

• 0.75 cups whole wheat flour
• 0.75 cups cake flour
• 0.5 cups packed brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon carob powder , Optional
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 1.5 tablespoons molasses
• 0.25 cups vegetable oil
• 2 eggs
• 1 orange , juiced and zested
• 1.5 teaspoons grated lemon zest
• 0.5 cups raisins
• 5 drieds figs , chopped
• 2 tablespoons poppy seeds
• 2 cups grated carrots
• 0.25 cups chopped pecans

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
2. 2 In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

Nutrition per serving