2 1/2 c +2TB whole wheat pastry 2 ts Vanilla
Flour 2 Egg whites, unbeaten (or egg
1 1/2 ts Baking soda Replacer to equal)
1 1/2 ts Cream of tartar 1 1/2 c Grated, peeled carrots
1 1/2 ts Cinnamon 2 4 oz. jars carrot baby food
1/4 ts Ground nutmeg Puree
1 1/2 c Honey (I think this could be 1 c Raisins
Cut in half) 2 Egg whites, lightly beaten
1/3 c Frozen pineapple juice (or egg replacer to equal)
Concentrate, defrosted
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″ 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.
This is a delicious cake! Can be sprinkled with powdered sugar or
frosted with melted fruit preserves if you don’t have a lowfat
frosting recipe.
Yields
1 servings