I had carrots, so I made a carrot cake.
But I wanted a healthy version without the cream cheese frosting and too many eggs.
Did a bit of searching on line and came across this recipe.
I did make a few changes though.
Instead of 2 cups of flour, I did 1 cup of flour and 1 cup of wheat flour.
And in the crumb mixture, I added 1/2 teaspoon of cinnamon powder.
The cake came out very soft and absolutely yummylicious.
This recipe is definitely a keeper.