Prep 15 mins
Cook 1 hr
This is a great recipe that I came up with for my Aunt who just found out the she was a diabetic. She was very sad when she found out about it, so I made her this cake to try and cheer her up. It worked. :)
- refrigerated butter-flavored cooking spray
- 2 large egg whites, at room temperature
- 118.29 ml plain nonfat yogurt (114 g)
- 44.37 ml canola oil
- 118.29 ml unsweetened applesauce (136 g)
- 78.07 ml dark brown sugar, packed (73 g)
- 9.85 ml vanilla extract
- 591.47 ml unbleached all-purpose flour (313 g)
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 236.59 ml shredded carrot (110 g)
- 113.39 g unsweetened crushed pineapple in juice
- 59.14 ml dark raisin (36 g)
- Preheat the oven to 400°F (200°C, Gas Mark 6).
- Position the top rack in the center of the oven.
- Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
- Dust with flour and tap out excess.
- In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
- On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
- Gradually add to egg-applesauce mixture, stirring until incorporated.
- Stir in the carrots.
- Drain and reserve the juice from the pineapple.
- Stir the drained pineapple and raisins into the cake batter.
- Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
- Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
- Cool in the pan on a rack for 10 minutes.
- Slide a thin knife around the edges and center of the cake to loosen it from the pan.
- Invert onto a rack to cool.
- When ready to serve, transfer cake to a serving platter.
I made this for a customer and it looked o.k. I followed the recipe exactly. I was told that the cake is gummy in the middle. So my search continues. O.k. now I have gone to see the cake for myself and it was not gummy, but my customer did not like it.
I am diabetic and this is a great treat!! The only change I had was to use Splenda Brown Sugar blend. I incorporated some of the pineapple juice into the batter. I made this carrot cake on the weekend and took it to a family dinner and the whole cake was gobbled up. Delicious, moist, very easy to mix together and came out of the pan with no problems. Will most definitely make again and again. This is a keeper. Thank you.
The recipe said to reserve the juice from the pineapple but didn't say what to do with it (so I drank it!) The cake was dense almost like a pound cake. It isn't that sweet but makes a good cake to eat while drinking your coffee in the morning. At first you think it is pretty bland but for some reason want to eat more after the first piece is gone.