Carrot Raisin Cake Recipe
Diabetic Friendly Recipe
This Carrot Raisin Cake is packed with fruit and vegetable goodness! Apple juice, plump raisins and the star of it all, the carrots!
6 egg whites or one-cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups sliced unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon light salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Cream Cheese Frosting (recipe below)
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, light salt, cinnamon, and nutmeg. 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.
Reduce heat to 325-degrees for 8 to 12 more minutes. Serve with cream cheese frosting.
Cream Cheese Frosting
1-1/2 cups light cream cheese
1-1/2 tablespoons margarine, softened
16 packets sweetener
2 teaspoons vanilla
1 teaspoon to 2 tablespoons 1 percent milk to thin frosting to desired consistency
Beat together cream cheese and margarine. Then stir in sweetener, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake or other sweet treat.