Light Carrot Cake
Light Carrot Cake offers a moist, flavorful treat featuring the natural sweetness of carrots and the richness of raisins soaked in port. With warm cinnamon and a tender texture, it's perfect for health-conscious dessert lovers seeking a satisfying, flavorful slice without heaviness.
Ingredients
- 1 1/2 cups raisins ⓘ
- 1/4 cup port or sherry ⓘ
- 1 1/4 cups oat bran processed into flour ⓘ
- 3/4 cup all-purpose flour ⓘ
- 1 tablespoon baking powder ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 cup brown sugar ⓘ
- 1/4 cup canola oil ⓘ
- 1/4 cup evaporated skim milk ⓘ
- 1/4 cup corn syrup ⓘ
- 2 teaspoons vanilla ⓘ
- 1 cup egg substitute
- 2 cups grated fresh carrots ⓘ
Instructions
- Preheat oven to 400°F.
- Spray a 9-inch square baking pan with Pam or Baker's Joy.
- In a small mixing bowl, soak raisins in port and set aside.
- In a mixing bowl, sift together oat bran, all-purpose flour, baking powder, and cinnamon.
- In another bowl, mix brown sugar, canola oil, evaporated skim milk, corn syrup, vanilla, and egg substitute with an electric beater for a minute or two.
- Add grated carrots to the liquid mixture, then stir in the flour mixture, followed by the soaked raisins and port.
- Pour the batter into the prepared baking pan.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out dry.
- Let cool to room temperature, then cut into squares.
Nutrition & Diet Analysis (per serving)
982
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).