Carrot Cake Supreme
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|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)|
Preheat oven to 350Â°.
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.
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.