Raisin Carrot Cake Recipe

5 1
Raisin Carrot Cake Recipe
Raisin Carrot Cake Recipe photo by Taste of Home
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Raisin Carrot Cake Recipe

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5 1
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This lightened-up moist cake is a favorite with my husband and son.—Joyce Donald, Star City, Saskatchewan
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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 at 325° for 50-55 minutes or until a toothpick in the center comes our clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 9 servings.
Originally published as Raisin Carrot Cake in Country Woman September/October 2001, p37

Nutritional Facts

1 piece: 279 calories, 7g fat (1g saturated fat), 1mg cholesterol, 306mg sodium, 52g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1 fruit, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick in the center comes our clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 9 servings.
Originally published as Raisin Carrot Cake in Country Woman September/October 2001, p37

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