Raisin Carrot Cake Recipe

Raisin Carrot Cake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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

This recipe is:

Diabetic Friendly

[X]

Rate Raisin Carrot Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raisin Carrot Cake Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 9 Servings

15 50 65

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 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.

Nutritional Analysis: 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.

Originally published as Raisin Carrot Cake in Country Woman September/October 2001, p37