Carrot cake is a classic, and a favorite of many people. This
recipe avoids fats and oils by using pureed carrots as well as
grated ones for extra moisture, together with honey and
pineapple juice concentrate. It's very good eaten as is; you can
also glaze it with warmed fruit preserves or marmalade. Note
that you can puree carrots in your food processor or blender, or
you can take a short cut and buy jars of baby food.
Serves 16. Per serving: .2 gram fat, 218 calories.
3 cups cake flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 teaspoons honey
1/3 cup thawed pineapple juice concentrate
2 teaspoons vanilla
2 egg whites
1-1/2 cups peeled, grated carrots
8 ounces pureed carrots
1 cup raisins
2 egg whites, lightly beaten
Preheat oven to 325 degrees. Use two 9-inch nonstick baking
pans, or line pans with parchment paper. Sift together dry
ingredients in a mixing bowl; set aside.
In a bowl, combine honey, juice concentrate, vanilla, two egg
whites, carrots, and pureed carrots. Add to flour mixture; stir
just until
blended. Add raisins; stir just until incorporated. Fold in
lightly beaten egg whites.
Divide batter between pans. Bake 40 to 45 minutes, until a
tester inserted in the center comes out clean. Cool on a rack 30
minutes; then remove from pans.
Posted by Karen
Back to Desserts
Back to Main Page
