This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsIngredients
Directions
Preheat oven to 350℉ (180℃).
Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl, stir together first 7 ingredients.
In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with ¼ cup water until well mixed.
Stir in carrots and pineapple.
In a small bowl, toss raisins with 1 tablespoon flour.
Scrape wet ingredients into dry and stir just until blended.
Gently fold in raisins.
Scrape evenly into prepared pan.
Bake 50 to 60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned.
(If cake browns to quickly, cover loosely with a sheet of foil and continue baking.)
Let cool on rack 30 minutes before turning out of pan to cool completely.
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