Mary Ann'S No Sugar Carrot Cake Recipe

Name: Mary Ann'S No Sugar Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. grated carrots; 1/2 c. raisins; 1 c. chopped nuts; 2 c. sifted whole wheat flour; 1/2 tsp. salt; 2 1/2 tsp. baking soda; 2 tsp. baking powder; 3 tsp. cinnamon; 1 tsp. allspice; 1 tsp. nutmeg; 1 c. honey; 1 1/3 c. oil; 5 eggs, separated

Servings: persons

3 c. grated carrots
1/2 c. raisins
1 c. chopped nuts
2 c. sifted whole wheat flour
1/2 tsp. salt
2 1/2 tsp. baking soda
2 tsp. baking powder
3 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 c. honey
1 1/3 c. oil
5 eggs, separated

1
Mix carrots, raisins and nuts together.
2
Mix together in a separate bowl the flour, salt, soda, baking powder, cinnamon, allspice and nutmeg.
3
Beat together honey and oil.
4
Add this to carrot mixture.
5
Add dry ingredients to carrot mixture.
6
Separate eggs and beat yolks until frothy.
7
Mix into cake mixture.
8
Beat egg whites until very stiff.
9
Fold carefully into egg mixture.
10
Pour into a tube pan or 2 loaf pans.
11
Bake at 350u00b0 for about 1 hour.

1562

kcal

Calories

Fat

159

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 13 ingredients. The key ingredients include: 3 c. grated carrots, 1/2 c. raisins, 1 c. chopped nuts, 2 c. sifted whole wheat flour, and more.

Yes, Mary Ann'S No Sugar Carrot Cake 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.

Mary Ann'S No Sugar Carrot Cake

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