Rather than pass over peculiar recipes, I'm often so intrigued, I'll try them just to see if the results are as unappetizing as they seem on paper. There's less trepidation involved, of course, when the source of the anomalous concoction is a reliable food authority like Marion Cunningham, whose updated version of the "Fannie Farmer Cookbook" inspired this adaptation of a dessert calling for the unlikely pairing of carrots and potatoes.
In this case, my prowess was rewarded with a moist, rich-tasting cake, which happens to be a sweet source of vitamins and fiber. Omit the nuts and double the raisins, and it's virtually fat-free, as well.
STEAMED CARROT CAKE
Butter
1/2 cup fructose or raw sugar
1/4 cup whole-wheat pastry flour
1/4 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup walnuts, finely chopped
