Carrot Raisin Cake (fat & Dairy Free) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This is a recipe that's great for providing essential nutrients that children need in a form that they'll eat. Raisins are a good source of iron, a mineral that everyone, especially children, needs. Carrots rich source of vitamin A and beta carotene. There are a couple of ways to dress up this cake. One is by filling and glazing it with melted fruit-juice sweetened preserves, using one-quarter cup per layer. Raspberry or apricot preserves, or orange marmalade would all be good choices. Or, try frosting it with Creamy vanilla Frosting for added flavor and a beautiful appearance. Ingredients:
2 1/2 cups whole wheat pastry flour |
2 tablespoons whole wheat pastry flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons cream of tartar |
1 1/2 teaspoons cinnamon |
1/4 teaspoon ground nutmeg |
1 1/2 cups honey |
1/3 cup frozen pineapple juice concentrate (defrosted) |
2 teaspoons vanilla |
2 egg whites, unbeaten |
1 1/2 cups grated peeled carrots |
2 (4 ounce) jars carrot baby food |
1 cup raisins |
2 egg whites, lightly beaten |
1 (32 ounce) carton plain nonfat yogurt, drained to make cheese |
1/2 cup pure maple syrup, plus |
2 tablespoons pure maple syrup |
3 tablespoons nonfat dry milk solids |
2 teaspoons vanilla |
Directions:
1. FOR THE CAKE: PREHEAT OVEN TO 325 F.
2. IN LARGE MIXING BOWL, COMBINE FLOUR, BAKING SODA, CREAM OF TARTAR, CINNAMON AND NUTMEG.
3. SET ASIDE IN MEDIUM BOWL, MIX HONE, JUICE CONCENTRATE, VANILLA, 2 UNBEATEN EGG WHITES, GRATED PEELED CARROTS AND CARROT PUREE.
4. STIR INTO FLOUR MIXTURE AND MIX UNTIL JUST BLENDED.
5. STIR IN RAISINS.
6. GENTLY STIR IN 2 LIGHTLY BEATEN EGG WHITES.
7. DO NOT OVERMIX.
8. SPOON BATTER INTO 2 (9-INCH) ROUND NON-STICK BAKING PANS.
9. BAKE AT 325 F.
10. FOR 40 TO 45 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.
11. COOL ON WIRE RACKS FOR 20-30 MINUTES, AND REMOVE CAKES FROM PAN.
12. FOR THE FROSTING: IN MEDIUM BOWL, WITH ELECTRIC MIXER, BEAT TOGETHER YOGURT CHEESE, MAPLE SYRUP, MILK SOLIDS AND VANILLA UNTIL WELL BLENDED.
13. NOTE: TO FROST 1 (9-INCH) CAKE, REDUCE RECIPE BY HALF, FOR A YIELD OF THREE QUARTER CUP.
14. NON-FAT YOGURT CHEESE* You may drain yogurt using any one of several different methods;-use special yogurt cheese funnel designed for this specific purpose that is available in some health food and gourmet stores.
15. -uselarge strainer with either cheese cloth or coffee filters.
16. Spoon in yogurt, refrigerate and let drain into large bowl or jar.
17. -useabove method with drip coffee maker lined with double paper coffee filters.
18. Drain for desired time:-12 hours or longer for whipped cream cheese consistency (use for dessert toppings recipes)-24 hours or longer for cream cheese consistency (use for cheese-cake recipes and dessert topping recipes) Traditional carrot cake has 29 grams of fat
40 percent Calories from fat.
19. 526 calories per slice.
20. Fat Free Carrot Cake has Fat-Free grams of fat
Fat Free calories from fat
and 269 calories per slice.
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