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Raisin Carrot Cake

 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.
Nutritional 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.