Carrot Cake With Raisins And Nuts
|Raisins||1⁄3 Cup (5.33 tbs)|
|Baby carrots||6 Ounce|
|Walnuts||1⁄3 Cup (5.33 tbs)|
|Pound cake mix||8 Ounce (Sugar Free)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
Chop or snip raisins into about thirds; place in a small bowl and sprinkle with bourbon.
Allow to rest until needed.
Beat egg and egg white in a medium-sized mixing bowl until light lemon colored and fluffy.
Beat in carrots.
Stir in bourboned raisins and walnuts.
Add spices to cake mix and stir slightly to mix.
Add spiced cake mix and water alternately in small amounts to beaten-egg mixture, beating well after each addition.
Beat a minute more.
Transfer to a wax paper lined or greased and floured 9 in. (23 cm) square cake pan.
Bake at 375°F (190°C) for 40 to 50 minutes or until tester inserted in middle comes out clean.
Cool in the pan for about 10 minutes; then transfer cake to rack.