RCI-BR.004.0095.001
Carrot Cake I
Original recipe Makes 20 servings
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- egg whites2 largeat room temperature
- ½ cup
- 3 tablespoons
- ½ cup
- (73 g) dark brown sugar⅓ cuppacked
- 2 teaspoons
- 2½ cups
- 2 teaspoons
- ½ teaspoon
- ¼ teaspoon
- 1 teaspoon
- ½ teaspoon
- 1 cup
- 4 ounces
- ¼ cup
Method
1
Preheat oven to 350°F (175°C). Spray a 9-inch round cake pan with butter-flavored cooking spray.
2
Combine egg whites, yogurt, canola oil, applesauce, dark brown sugar, and vanilla extract in a large mixing bowl. Whisk until smooth and well blended.
3
In a separate bowl, sift together unbleached all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
4
Fold the dry ingredients into the wet ingredients using a spatula until just combined—do not overmix. The batter should have visible streaks of flour.
5
Gently fold in the shredded carrots, unsweetened crushed pineapple with juice, and dark raisins until evenly distributed throughout the batter.
6
Pour the batter into the prepared pan and smooth the top with a spatula.
1 minutes
7
Bake in the preheated oven for 35 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
35 minutes
8
Remove from oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.