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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 9 |
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This lightened-up moist cake is a favorite with my husband and son.Joyce Donald, Star City, Saskatchewan Ingredients:
2 egg whites |
3/4 cup sugar |
1/2 cup unsweetened applesauce |
1/4 cup canola oil |
1-1/2 cups finely shredded carrots |
1/2 cup vanilla yogurt |
1/4 cup water |
1 cup king arthur unbleached all-purpose flour, divided |
1 cup king arthur premium 100% whole wheat flour |
2 teaspoons ground cinnamon |
1-1/2 teaspoons baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3/4 cup raisins |
1-1/2 teaspoons confectioners' sugar |
Directions:
1. In a large bowl, beat egg whites until foamy. Beat in the sugar, applesauce and oil until well blended. Stir in the carrots, yogurt and water.
2. Set aside 1 tablespoon all-purpose flour. Combine the whole wheat flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining all-purpose flour; add to batter just until moistened. Toss raisins with reserved flour; stir into batter.
3. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick near the center comes our clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 9 servings.
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