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Carrot Spice Cake Recipe

I've found that no one can resist sampling a generous slice of this spice cake. Grated carrots add color, texture and nutrition.—Karen Brodeen, Cook, Minnesota

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Carrot Spice Cake Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 16 Servings

10 60 70

Ingredients

1-1/4 cups sugar
3/4 cup light corn syrup
3/4 cup fat-free milk
8 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrots
Confectioners' sugar, optional

Directions

In a large bowl, beat sugar, corn syrup, milk and egg whites. Combine dry ingredients; add to batter. Beat well. Pat carrots dry with paper towels; stir into the batter.
Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Cool completely. Lightly dust with confectioners' sugar if desired. Yield: 16 servings.

Nutritional Facts One serving equals 186 calories, trace fat (0 saturated fat), 0 cholesterol, 151 mg sodium, 41 g carbohydrate, 0 fiber, 3 g protein.

Originally published as Carrot Spice Cake in Country Woman May/June 1996, p36