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Carrot Cake With Raisins And Nuts

Diabetic.Foodie's picture
Ingredients
  Raisins 1⁄3 Cup (5.33 tbs)
  Bourbon 2 Teaspoon
  Egg 1
  Egg white 1
  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)
Directions

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.
Cool completely.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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