Sugar-Free Carrot Cake
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon lite (or regular) salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Preheat oven to 350 degrees.
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift
together dry ingredients: flour, baking powder, baking soda, lite salt,
cinnamon, and nutmeg.
Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round
9" cake pans with non-stick pan spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain
raisins, and fold in carrots and raisins.
Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce
heat to 325 degrees for 8 to 12 more minutes.
source is unknown
God Bless, Marla
[Non-text portions of this message have been removed]
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