Carrot Spice Cake Recipe

4 1 1
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Carrot Spice Cake Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

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

Nutritional Facts

1 piece: 186 calories, 0 fat (0 saturated fat), 0 cholesterol, 151mg sodium, 41g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Carrot Spice Cake in Country Woman May/June 1996, p36

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cmgentzel User ID: 2377770 11024
Reviewed Dec. 4, 2010

"Good flavor to the cake and I will make it again."

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