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Raisin Carrot Cake

This lightened-up moist cake is a favorite with my husband and son.—Joyce Donald, Star City, Saskatchewan

9 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

2 egg whites
3/4 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1-1/2 cups finely shredded carrots
1/2 cup vanilla yogurt
1/4 cup water
1 cup all-purpose flour, divided
1 cup whole wheat flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup raisins
1-1/2 teaspoons confectioners' sugar

Directions

In a large bowl, beat egg whites until foamy. Beat in the sugar,
applesauce and oil until well blended. Stir in the carrots, yogurt
and water.
Set aside 1 tablespoon all-purpose flour. Combine the whole wheat
flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining
all-purpose flour; add to batter just until moistened. Toss raisins
with reserved flour; stir into batter.
Pour into a 9-in. square baking pan coated with cooking spray. Bake

2 of 2

Raisin Carrot Cake (continued)

Directions (continued)

at 325° for 50-55 minutes or until a toothpick near the center
comes our clean. Cool on a wire rack. Sprinkle with confectioners'
sugar. Yield: 9 servings.

Nutrition Facts: One serving (1 piece) equals 279 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 306 mg sodium, 52 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fruit, 1 fat.