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Carrot Ginger Cake
Author/Submitted by:
Michael Prothro, Mike's Resort BBS, Fayetteville AR on Kook-Net recipe echo
Servings: 8
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 2 1/2
cups
Whole wheat flour 1
teaspoon
Baking powder 1
teaspoon
Baking soda 1
tablespoon
Egg substitute 2
tablespoons
Safflower oil 3/4
cup
Soy milk,
vanilla
1/2
cup
Honey 1
tablespoon
Fresh ginger root,
grated
3/4
teaspoon
Cinnamon 1/2
teaspoon
Nutmeg,
freshly grated
1
cup
Carrots,
finely grated
1/2
cup
Raisins
Directions:
Preheat oven to 350 degrees. Sift first 6 ingredients into a large bowl. Mix the next 4 ingredients separately in a bowl, and then add them to the dry ingredients in the large bowl. Do not over mix. Stir in the carrots and raisins. (Optional: 1 cup pineapple chunks, 3/4 cup walnuts, chopped). and spoon the batter into a prepared (oiled and floured) cake pan. Bake for 45 minutes at 350 degrees or until tooth pick inserted comes out clean. Let stand in pan for 15 minutes before inverting onto a platter. Chill.
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