Carrot Cake

Free Healthy and Delicious Detox Recipes

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  Carrot Cake Recipe (4 servings)

 

 Carrot Cake Ingredients

 2 cups whole-grain pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄4 cup granulated sugar
2 eggs
2 egg whites
1⁄3 cup canola oil
2 teaspoons vanilla extract
1 cup buttermilk or fat-free plain yogurt
2 cups finely shredded carrots
1⁄2 cup golden raisins
1⁄2 cup well-drained crushed pineapple

  Carrot Cake Preparation Method

 Preheat the oven to 350°F. Coat two eight-inch round cake pans with cooking spray. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a separate large bowl, beat the granulated sugar, eggs, egg whites, oil, and vanilla extract with a wire whisk until well blended and frothy. Whisk in the buttermilk or yogurt. Stir in the carrots, raisins, and pineapple. Add the flour mixture and stir just until blended. Evenly divide the batter between the prepared cake pans. Bake twenty-five minutes, or until a wooden pick inserted into the center comes out clean. Cool the cakes in the pans on a rack for thirty minutes. Loosen the edges and turn the cakes out onto racks to cool completely.

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