Julia Dixon wins Great American Bake Sale’s “Better-For-You Baking Contest” featuring Ultragrain
September 2010 – Ultragrain recently partnered with the Great American Bake Sale to challenge bake sale participants to take an existing baking recipe and make it healthier using Eagle Mills All-Purpose Flour made with Ultragrain or Eagle Mills 100% Ultragrain White Whole Wheat Flour.
After reviewing all submitted recipes, the Ultragrain review team selected Julia Dixon’s Banana-Carrot Easy Cake as the winner, citing its ease of preparation and great taste as the deciding factor. Congratulations, Julia!
Go ahead and try it for yourself:
Banana-Carrot Easy Cake
- 1 cup Domino’s sugar
- 1 cup ripe mashed bananas
- 1/3 cup vegetable oil
- 1/3 cup apple sauce
- 2 eggs
- 1 1/2 cups Eagle Mills 100% Ultragrain White Whole Wheat Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup quick or old-fashioned oats, uncooked
- 1 cup shredded carrots
- 1/3 cup chopped nuts
Directions: Combine all ingredients (except nuts) in a large mixing bowl. Beat well after each addition. Spread into a greased 9-inch square baking pan; sprinkle with nuts. Bake at 350 degrees for about 30-40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Makes 9-inch square cake. Needs no icing and can be stored for days! Great way to get both fruit and vegetables in a tasty snack!