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Carrot Cake Supreme

Healthycooking's picture
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Cornstarch 2 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Egg substitute/3 eggs, beaten 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Tablespoon
  Rum extract 1⁄4 Teaspoon
  Canned crushed pineapple in juice 1⁄2 Cup (8 tbs) (Natural Juice)
  Unsweetened applesauce 1⁄4 Cup (4 tbs)
  Canola oil/Olive oil 1⁄4 Cup (4 tbs)
  Sugar substitute 1 Teaspoon (3 Packets, Sweet 'N Low Brand)
  Granulated fructose/1/2 cup fructose and no sugar substitute 5 Tablespoon
  Grated sweet california carrots 2 Cup (32 tbs)
  Grated orange zest 1 Tablespoon, or thinly sliced and snipped
  Raisins 1⁄3 Cup (5.33 tbs) (Preferably Golden)
  Coarsely chopped walnuts 1 Cup (16 tbs)
Directions

Preheat oven to 350°.
Oil or spray a 9 x 9 x 2-inch square baking dish or pan.
In a medium bowl, whisk together and then sift flour, cornstarch, baking powder, baking soda, cinnamon and allspice.
Set aside.
In a large bowl, beat together egg substitute, vanilla, rum extract, pineapple, applesauce, oil, sugar substitute, and fructose (or 1/2 cup fructose and no sugar substitute).
Sift dry ingredients again, this time sifting them into the wet ingredients, a little at a time, and either hand beat or beat with an electric mixer on medium speed for 3 minutes.
Stir in carrots, zest, raisins, and walnuts.
Mix thoroughly by hand.
Pour batter into the prepared pan and spread evenly.
Bake for 1 hour or until a knife inserted in the center comes out almost clean.
The center of the cake will be slightly moist.
You can bake it a little longer if you wish, but do not let sides or top start to burn.
Carrot cake should always be moist, not dry.
Remove from oven and cool.
Cut 48 squares.
Lift out with a spatula and mound them on a large plate.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cake

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