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Carrot Cake, Not-So-Rich (D, TNT)
Source: with significant modifications by me
Serves: 18

2 cups raisins
1-3/4 cups sucralose-type sweetener
6 egg whites
2 whole eggs
1 cup unsweetened applesauce
1/2 cup corn oil
2-1/2 cups flour
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
2 tbsp. fresh ginger, minced
1/8 cup walnuts, toasted and chopped
1/8 cup coconut flakes, unsweetened
1-1/3 cups apples, chopped
3 cups carrot, grated
Cream Cheese Frosting (click here for recipe)
Walnut halves, for garnish

Preheat oven to 350°F.

Soak raisins in warm water and let stand 5 minutes; drain in a colander. (Use paper towel to blot out excess water).

Beat sweetener, egg, and egg whites together. Slowly add corn oil.

Sift together flour, salt, baking soda, cinnamon, nutmeg, and cloves; add to "sugar" mixture.

Combine ginger, nuts, coconut, apples, carrots, and raisins. Add to batter and mix well on slow speed until just combined.

Pour into two 9" cake pans coated with cooking spray and flour or a 9"x13" pan. Bake 55 minutes for 9" pans, 45 for 9"x13" or until done. Cool.

Frost assembled cake with remainder. Decorate with walnut halves.

Poster's Notes:
The original asked for 1-1/2 cup oil; no milk or applesauce.

I decreased the amount of walnuts and coconut flakes; it was 1/2 cup of each.

Posted by Alyson L. Abramowitz

Nutritional Info Per Serving: 252 Calories; 10g Fat (37.6% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 371mg Sodium
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates