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Carrot Cake

Ingredients
  Pitted prunes 1 1⁄3 Cup (21.33 tbs)
  Water 6 Tablespoon
  Grated carrots 4 Cup (64 tbs)
  Brown sugar 1 Cup (16 tbs), firmly packed
  Sugar 1 Cup (16 tbs)
  Crushed pineapple 1 Cup (16 tbs), juice packed
  Egg whites 4 , lightly beaten
  Cake flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Ground cinnamon 1 Teaspoon
Directions

Preheat oven to 375 degrees.
Use a nonstick 9-by-l3-inch baking pan or line a baking pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a blender or food processor and puree.
Combine prune puree, carrots, brown sugar, sugar, pineapple, and egg whites in a mixing bowl.
Combine cake flour, baking soda, and cinnamon in a separate bowl.
Add wet ingredients to dry ingredients and stir until well combined.
Transfer batter to baking pan.
Bake for 45 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool on a wire rack.
Slice into 12 pieces.
Variation â–  Mix confectioners' sugar with orange juice for a butterless frosting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Healthy

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