Carrot Raisin Cake (fat & Dairy Free) Recipe

Name: Carrot Raisin Cake (fat & Dairy Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups whole wheat pastry flour; 2 tablespoons whole wheat pastry flour; 1 ½ teaspoons baking soda; 1 ½ teaspoons cream of tartar; 1 ½ teaspoons cinnamon; ¼ teaspoon ground nutmeg; 1 ½ cups honey; ⅓ cup frozen pineapple juice concentrate (DEFROSTED); 2 teaspoons vanilla; 2 egg whites, unbeaten; 1 ½ 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; ½ cup pure maple syrup, plus; 2 tablespoons pure maple syrup; 3 tablespoons nonfat dry milk solids; 2 teaspoons vanilla

Servings: persons

2 ½ cups whole wheat pastry flour
2 tablespoons whole wheat pastry flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
1 ½ teaspoons cinnamon
¼ teaspoon ground nutmeg
1 ½ cups honey
⅓ cup frozen pineapple juice concentrate (DEFROSTED)
2 teaspoons vanilla
2 egg whites, unbeaten
1 ½ 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
½ cup pure maple syrup, plus
2 tablespoons pure maple syrup
3 tablespoons nonfat dry milk solids
2 teaspoons vanilla

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 fat40 percent Calories from fat.
19
526 calories per slice.
20
Fat Free Carrot Cake has Fat-Free grams of fatFat Free calories from fat and 269 calories per slice.

1015

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 ½ cups whole wheat pastry flour, 2 tablespoons whole wheat pastry flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons cream of tartar, and more.

Yes, Carrot Raisin Cake (fat & Dairy Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Raisin Cake (fat & Dairy Free)

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