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Carrot raisin cake

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Ingredients/Components

cinnamon
vanilla - 2 tsp
baking soda
raisins - 1 c
cream of tartar
plus 2 Tbsp
honey
ground nutmeg - 1/4 tsp
egg whites, lightly beaten - 2 item
egg whites unbeaten - 2 item
frozen pineapple juice concentrate - 1/3 c
grated carrots, peeled
jars carrot baby food puree - 2 oz

How to make carrot raisin cake:

Preheat oven to 325°. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, pineapple juice concentrate, vanilla, 2 unbeaten egg whites, grated peeled carrots and carrot puree. Stir into flour mixture and mix until just blended. Stir in raisins. Gently stir in 2 lightly beaten egg whites. Do not overmix.

Spoon batter into 2 (9-inch) round nonstick baking pans. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on wire racks for 20 to 30 minutes. Remove cakes from pans.

Yield: 16 servings. Fat: 0 grams. Calories: 218.

Recipe categories: Desserts, Cakes, < 15 mins.

Rating:

3.5

Average rating: 3.5, total votes: 8

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Related ingredients:

sugar, vanilla, granulated sugar, milk, cocoa, raisins optional, lemon juice, plus 2 tbsp