Carrot Cake

1 cup Greek yogurt

1/2 cup carrot, grated

3/4 cup orange juice

1/3 cup brown sugar

1/3 cup raisins

1/4 cup sunflower oil

3 eggs, beaten

½ tsp vanilla extract

1 1/3 cup whole meal flour

1 1/2 tsp baking soda

2 tsp cinnamon

¼ tsp nutmeg

3/4 cup mini grain sweetened chocolate chips (or reg.)

Recipe Addition Options:  1/3 cup sunflower seeds, 1/2 cup wheat germ

Preheat oven to 325 degrees.  Mix the carrots, yogurt, orange juice, sugar, raisins, sunflower seeds (if desired), oil, eggs, and vanilla in a large mixing bowl.  In another bowl, thoroughly mix the flour, wheat germ (if desired), baking soda, cinnamon and nutmeg. Fold the dry ingredients gradually into the carrot mixture until blended.  Spoon the mixture into a lightly greased 9x13 cake pan, and bake for ~50 mins to 1 hour.  Remove from the oven and turn out onto a cooling rack. Allow to cool for 10 mins, then sprinkle top with mini chocolate chips (instead of frosting).

Then cool for 2 hours, cut into squares and store in an airtight container.