carrot-cake-5 Recipe

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Type: carrot-cake-5 Free Cooking Recipe – Cakes

It’s ok!

Ingredients / Directions
2 1/2 C +2TB whole wheat pastry flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon cream of tartar
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 C honey (I think this could be cut in half)
1/3 C frozen pineapple juice concentrate
2 teaspoon vanilla
2 egg whites
unbeaten (or egg replacer to equal)
1 1/2 C grated
peeled carrots
2 4 oz. jars carrot baby food puree
1 C raisins
2 egg whites
lightly beaten (or egg replacer to equal)
Preheat oven to 325 degrees. In large mixing bowl
combine flour
cream of tartar
cinnamon and nutmeg. Set aside.

In medium bowl
mix honey
juice concentrate
unbeaten egg white
mixture and carrots. Stir into flour mixture and mix until just blended.
Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not

Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
20-30 mins and remove from pans.