Chia Seeds Carrot Cake

I am glad that chia seeds have become a part of my cooking, especially when baking breads, cakes or muffins. Chia seeds will eliminate half of the fat that is used in recipes, and the results will still be moist, tender and healthy.
Ingredients:
1 1/2 cups cake mix
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup brown sugar
1/4 cup sugar
1/4 cup chopped walnuts
1/4 cup raisins
2 eggs
1/2 cup sour cream or nonfat yogurt
1/4 cup vegetable oil
1/4 cup chia seeds gel*
1 tsp vanilla
2 cups finely shredded carrots

Directions:
Preheat oven to 350°

Using 1 tbs of soft butter and 1 tbs of flour, butter and flour an 8" x 8" round cake dish (try this trick
that I learned from chef Alton Brown on Good Eats –  butter the cake dish; dust flour on the cake dish;

 cover cake dish with plastic wrap; turn cake dish upside down and shake vigorously to distribute the

flour evenly; turn cake dish right side up; remove and discard plastic wrap). Set cake dish aside.

Mix the flour, cinnamon, nutmeg in a bowl. Set aside.
Using an electric mixer and a mixing bowl, beat eggs, sugar, sour cream, chia seeds and oil until well combined.

Add the flour mixture and beat for a few minute.

 Stir in  the carrots, nuts and vanilla.

Pour the batter in the prepared cake dish and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

*To make chia seeds gel – mix 1/4 cup of water with 2 tsp of dry chia seeds