Carrot Raisin Cake

1 hours Prep: 15 minutes Cook: 45 minutes

856 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2 1/2	cups	pastry flour, whole wheat
2	tablespoons	pastry flour, whole wheat
1 1/2	teaspoons	baking soda
1 1/2	teaspoons	cream of tartar
1 1/2	teaspoons	cinnamon
1/4	teaspoon	nutmeg	ground
1 1/2	cups	honey
1/3	cup	pineapple juice	frozen concentrate, defrosted
2	teaspoons	vanilla extract
2	each	egg whites	unbeaten
1 1/2	cups	carrots	peeled, grated
8	ounces	baby food	carrot
1	cup	raisins, seedless
2	each	egg whites	lightly beaten

Directions

Preheat oven to 325 degrees.

In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.

Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.

Stir into flour mixture and mix until just blended.

Stir in raisins.

Gently stir in lightly beaten egg white mixture.

Do not overmix!

Spoon batter into two 9 inch round nonstick baking pans.

Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.

Cool on wire racks for 20-30 mins and remove from pans.

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Nutrition Facts

Serving Size 320g

Amount per Serving

Calories 856 1% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 246mg	10%
Total Carbohydrate 211.0g	70%
Dietary Fiber 5.0g	19%
Sugars 130.0g
Protein 9.0g	19%

Vitamin A	139%		Vitamin C	22%
Calcium	6%		Iron	46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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