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  Recipe Home » Misc » Carrot Raisin Cake (Ovo)
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  Carrot Raisin Cake (Ovo)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
2 1/2 cup +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 cup Honey (I think this could be
Cut in half)
1/3 cup Frozen pineapple juice
Concentrate, defrosted
2 tsp Vanilla
2 Egg whites, unbeaten (or egg
Replacer to equal)
1 1/2 cup Grated, peeled carrots
2 4 oz. jars carrot baby food
Puree
1 cup Raisins
2 Egg whites, lightly beaten
(or egg replacer to equal)
Instructions:
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.

Source: from "Baking Without Fat"

Posted by "Natalie Frankel" to the
Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á
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