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Carrot Spice Cake

 Carrot Spice Cake
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
16 ServingsPrep: 10 min. Bake: 1 hour + cooling


  • 1-1/4 cups sugar
  • 3/4 cup light corn syrup
  • 3/4 cup fat-free milk
  • 8 egg whites
  • 2 cups King Arthur Unbleached 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


  • 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,

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Carrot Spice Cake (continued)

Nutritional Facts: 41 g carbohydrate, 0 fiber, 3 g protein.