Carrot-cake-5 Recipe
Ingredients:
- 2 1/2 C +2TB whole wheat pastry flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 C honey (I think this could be cut in half)
- 1/3 C frozen pineapple juice concentrate, defrosted
- 2 tsp vanilla
- 2 egg whites, unbeaten (or egg replacer to equal)
- 1 1/2 C grated, peeled carrots
- 2 4 oz. jars carrot baby food puree
- 1 C raisins
- 2 egg whites, lightly beaten (or egg replacer to equal)
Directions:
- Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking
- soda, cream of tartar, cinnamon and nutmeg. Set aside.
- In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
- mixture and carrots. Stir into flour mixture and mix until just blended.
- Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not
- overmix!
- Spoon batter into two 9" round nonstick baking pans. Bake at 325 degrees
- for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
- 20-30 mins and remove from pans.