Wednesday, May 21, 2008

Carrot Cake for a Crowd

Sugar, what sugar? You won't miss it in this cake!
Recipe taken from Get the Sugar Out by Louise Gittleman
Serves 8 to 10
  • 3 large carrots
  • 1 large egg
  • 3/8 cup oil
  • 1 8-ounce can crushed pineapple in its own juice
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1-1/2 cups whole-wheat flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder
Scrub and grate the carrots. Measure 1 cup and set aside. Spray an 8-inch square baking pan with cooking spray. In a blender, combine egg, oil, pineapple and juice, raisins, and vanilla. Process until raisins are finely chopped. Measure the flour, spices, salt, and baking powder into a large mixing bowl. Stir well. Add blended mixture and grated carrots to dry ingredients, mixing until batter is uniform. Spread batter into pan and bake at 350 degrees for 45 to 50 minutes or until cake tester comes out clean. Cool. Refrigerate.

Calories: 272

Notes: When cut into bars or squares, this cake holds together very well (is dense).

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