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Carrot Spice Cake

Healthycooking's picture
Ingredients
  Vegetable cooking spray 2 Tablespoon
  All purpose flour 1 Tablespoon
  Cake flour 2 1⁄2 Cup (40 tbs), sifted
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Finely shredded carrot 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Firmly packed dark brown sugar 1⁄2 Cup (8 tbs)
  Nonfat buttermilk 1⁄2 Cup (8 tbs)
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Vegetable oil 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Canned crushed pineapple in juice 15 1⁄4 Ounce, well drained
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Powdered sugar 1 Tablespoon
Directions

Coat a 13x9x2-inch baking dish with cooking spray; dust with 1 tablespoon flour, and set aside.
Combine cake flour and next 6 ingredients in a large mixing bowl; stir well.
Set aside.
Position knife blade in food processor bowl.
Add carrot and next 6 ingredients.
Process 10 seconds or until thoroughly combined.
Add to dry ingredients, and stir just until blended.
Stir in pineapple.
Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form.
Fold 1/2 cup beaten egg whites into batter.
Fold in remaining egg whites.
Pour batter into prepared pan.
Bake at 350° for 25 to 27 minutes or until cake springs back when lightly touched.
Remove from oven, and let cool completely on a wire rack.
Dust powdered sugar over cooled cake.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Carrot

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