Fat & Dairy-Free Carrot Raisin Cake Recipe
This delightful Carrot Raisin Cake is a fantastic way to sneak essential nutrients into a delicious treat that children will love. Rich in iron from raisins and packed with vitamin A and beta-carotene from carrots, this cake offers a healthier alternative without compromising on taste. You can dress it up with fruit-juice sweetened preserves for a fruity twist or top it with a creamy vanilla frosting for a touch of elegance.
Ingredients:
- Whole Wheat Pastry Flour: 2 1/2 cups
- Baking Soda: 1 1/2 teaspoons
- Cream of Tartar: 1 1/2 teaspoons
- Cinnamon: 1 1/2 teaspoons
- Ground Nutmeg: 1/4 teaspoon
- Honey: 1 1/2 teaspoons
- Vanilla Extract: 1/3 teaspoon
- Grated Carrots: 2 cups (about 2 medium carrots)
- Raisins: 2 cups
- Plain Nonfat Yogurt: 2 cups
- Pure Maple Syrup: 1 1/2 cups
- Nonfat Dry Milk Solids: 1 cup
- Vanilla Extract: 1 teaspoon (for frosting)
Instructions:
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Preheat Oven: Start by preheating your oven to 325°F (165°C).
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Prepare Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups of whole wheat pastry flour, 1 1/2 teaspoons of baking soda, 1 1/2 teaspoons of cream of tartar, 1 1/2 teaspoons of cinnamon, and 1/4 teaspoon of ground nutmeg. Set this mixture aside.
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Mix Wet Ingredients: In a medium bowl, combine 1 1/2 teaspoons of honey, 1/3 cup of vanilla extract, 2 unbeaten egg whites, 2 cups of grated peeled carrots, and 1/2 cup of carrot puree (you can make this by blending cooked carrots until smooth).
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Combine Wet and Dry Mixtures: Gently stir the wet mixture into the dry ingredients until just blended. Be careful not to overmix, as this can affect the texture of the cake.
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Add Raisins: Fold in 2 cups of raisins into the batter.
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Incorporate Egg Whites: Gently fold in 2 lightly beaten egg whites, ensuring they are evenly distributed throughout the batter.
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Prepare Pans: Spoon the batter evenly into two 9-inch round non-stick baking pans.
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Bake: Place the pans in the preheated oven and bake for 40 to 45 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out clean when the cakes are done.
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Cool Cakes: Once baked, let the cakes cool on wire racks for 20 to 30 minutes. Then, carefully remove them from the pans.
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Prepare the Frosting: For the frosting, beat together 2 cups of plain nonfat yogurt, 1 1/2 cups of pure maple syrup, 1 cup of nonfat dry milk solids, and 1 teaspoon of vanilla extract until well blended and smooth.
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Frost the Cake: If you are using the frosting, frost the cooled cakes. For a single 9-inch cake, you can halve the frosting recipe to yield about three-quarters cup of frosting.
Notes:
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Fruit Preserves Option: For an alternative to frosting, you can glaze the cake with melted fruit-juice sweetened preserves. Use about 1/4 cup per layer. Raspberry, apricot preserves, or orange marmalade work beautifully.
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Yogurt Cheese: To make non-fat yogurt cheese for the frosting, you can drain yogurt using a special funnel, a large strainer with cheesecloth or coffee filters, or a drip coffee maker lined with paper coffee filters. Drain for 12 hours for whipped cream cheese consistency or up to 24 hours for a thicker cream cheese consistency.
Nutritional Information (per serving, based on 16 servings):
- Calories: 291.1
- Fat: 0.8 g
- Saturated Fat: 0.2 g
- Cholesterol: 1.5 mg
- Sodium: 206.1 mg
- Carbohydrates: 66.6 g
- Fiber: 3.3 g
- Sugar: 48.3 g
- Protein: 8.2 g
This Carrot Raisin Cake is a nutritious and tasty option for any occasion. Its unique combination of wholesome ingredients makes it an ideal dessert that supports a balanced diet, providing essential nutrients in a way that’s both satisfying and delicious.
