2 1/2 c +2TB whole wheat pastry
Flour
1 1/2 ts Baking soda
1 1/2 ts Cream of tartar
1 1/2 ts Cinnamon
1/4 ts Ground nutmeg
1 1/2 c Honey (I think this could be
Cut in half)
1/3 c Frozen pineapple juice
Concentrate, defrosted
2 ts 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)
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.
This is a delicious cake! Can be sprinkled with powdered sugar or
frosted with melted fruit preserves if you don’t have a lowfat
frosting recipe.
Yields
1 Servings