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I'M Late I'M Late Carrot Cake

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  Nonstick vegetable cooking oil spray 1
  Grated carrots 3 Cup (48 tbs) (9 Whole)
  All purpose flour 3⁄4 Cup (12 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cloves 1 Pinch
  Honey 3⁄4 Cup (12 tbs)
  Canola oil 1⁄4 Cup (4 tbs)
  Whole egg 1 Large
  Egg whites 2 Large
  Fresh lemon juice 1 Tablespoon
  Dried currants/Raisins 1⁄3 Cup (5.33 tbs)

1. Preheat oven to 350°. Lightly coat bottom of 8 X 8 X 2-inch square cake pan or 9-inch round layer-cake pan with nonstick cooking spray. Line bottom of pan with waxed paper. Lightly coat paper and sides of pan with nonstick cooking spray.
2. Spread grated carrots between sheets of paper towels and squeeze out excess liquid.
3. In small bowl, stir together both flours, baking soda, cinnamon, salt, ginger, and cloves.
4. In large bowl, with electric mixer on medium speed, beat honey, oil, whole egg, egg whites, and lemon juice, until well blended. By hand, stir in flour mixture, carrots, and currants. Scrape batter into prepared pan, and spread evenly with rubber spatula.
5. Bake in 350° oven until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool cake in pan on wire rack for 10 minutes. Turn cake out of pan and cool completely on wire rack. Discard waxed paper.
6. Meanwhile, make frosting, if using, and spread over top of cake. Cut into 9 squares or wedges and serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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I'M Late I'M Late Carrot Cake Recipe