This moist carrot cake recipe from Steph Ross has the added advantage of being SUGAR FREE!
This wonderful sounding recipe had a recipe for Cream Cheese Frosting too, but it called for Splenda and I’d rather have a sprinkle of powdered sugar than that junk, so I didn’t include it here. I haven’t made it yet, but I will closer to Christmas, when the whole family’s together and I won’t get stuck eating the whole thing by myself!
4 egg whites
2 whole eggs
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 cup apple juice concentrate
1/4 cup water
3 cups whole grain flour
1 tbsp baking power
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 cup raisins
2-1/2 cups shredded carrots (4 medium)
Preheat oven to 350 F. Stir together eggs, apple juice concentrate, oil, applesauce and water. Set aside. Sift together dry ingredients: flour, baking power, baking soda, salt, cinnamon and nutmeg. Put raisins in warm water to plump. Grate carrots and spray 2 round 9″ cake pans with non-stick cooking spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold in carrots and raisins. Pour equal amounts into cake pans and bake at 350 F for about 25 – 30 minutes. Reduce heat to 325 F for 8 – 12 minutes more. Keep in fridge.
Number of Servings: 12