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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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I've found that no one can resist sampling a generous slice of this spice cake. Grated carrots add color, texture and nutrition.Karen Brodeen, Cook, Minnesota Ingredients:
1-1/4 cups sugar |
3/4 cup light corn syrup |
3/4 cup fat-free milk |
8 egg whites |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1/4 teaspoon salt |
2 cups grated carrots |
confectioners' sugar, optional |
Directions:
1. In a large bowl, beat sugar, corn syrup, milk and egg whites. Combine dry ingredients; add to batter. Beat well. Pat carrots dry with paper towels; stir into the batter.
2. Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Cool completely. Lightly dust with confectioners' sugar if desired. Yield: 16 servings.
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