Carrot Raisin Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
whole-wheat pastry flour
|
|
| 2 | tablespoons |
whole-wheat pastry flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 ½ | cups |
honey
|
|
| ⅓ | cup |
pineapple juice
frozen concentrate, defrosted |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | each |
egg whites
unbeaten |
*
|
| 1 ½ | cups |
carrots
peeled, grated |
|
| 8 | ounces |
baby food
carrot |
* |
| 1 | cup |
raisins, seedless
|
|
| 2 | each |
egg whites
lightly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
whole-wheat pastry flour
|
|
| 3E+1 | ml |
whole-wheat pastry flour
|
|
| 7.5 | ml |
baking soda
|
|
| 7.5 | ml |
cream of tartar
|
|
| 7.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 355 | ml |
honey
|
|
| 79 | ml |
pineapple juice
frozen concentrate, defrosted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
unbeaten |
*
|
| 355 | ml |
carrots
peeled, grated |
|
| 231.2 | ml/g |
baby food
carrot |
* |
| 237 | ml |
raisins, seedless
|
|
| 2 | each |
egg whites
lightly beaten |
*
|
Directions
Preheat oven to 325℉ (160℃).
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 to 45 minutes or until toothpick comes out clean.
Cool on wire racks for 20 to 30 minutes and remove from pans.
