Fall is for all things orange and brown! 🙂 Why not make a moist carrot cake that does not involve any cream or butter and add to it beta carotene and fiber of carrots! Canola oil and walnuts make way for the essential Omega-3 fatty acids. A secret to share….this was my first successful cake and has remained my favorite choice to bake. My family especially loves it. It’s not just a dessert, but a nice snack 😉 too, not just for kids but for adults as well.
1 cup all purpose flour
1 cup sugar (brown or white)
1 tsp baking powder
½ tsp cinnamon pwd
½ tsp salt
½ cup oil
1 ½ cup grated carrot
½ cup walnut pieces
¼ cup raisins
- Preheat oven at 350 degrees F. Grease a medium size baking dish (round or rectangular) with oil and sprinkle flour to coat it evenly. I didn’t want very tall slices, so I used a 13″ X 9″ baking dish. That way I have MANY bit size pieces to snack on!
- Mix all the dry ingredients well in a large mixing bowl.
- Separate the egg white and yolks and beat them well. Whites can be beaten to soft peaks stage. If you don’t want to separate the egg whites and beat them longer, then that is fine too! The longer the egg whites are beaten (not beyond stiff peak stage, after which it will fall apart), the lighter your cake will be.
- Add the beaten eggs and oil to the dry mixture and blend well.
- Then add walnuts and raisins along with carrot and mix well.
- Now pour the mixture into a greased baking dish.
- Bake for 35 mins. Then check the cake with a clean dry knife. If the knife comes out clean at the center and near the edge, then the cake is done.
- Remove it from the oven and let it cool before you flip it over and cut into slices.