Carrot Ginger Cake Recipe
Servings: 8
Ingredients
- 2 1/2 c. Whole wheat pastry flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 Tbsp. Egg replacer
- 2 Tbsp. Safflower oil
- 3/4 c. Soy lowfat milk (vanilla)
- 1/2 c. Honey
- 1 Tbsp. Ginger root, fresh, grated
- 3/4 tsp Cinnamon
- 1/2 tsp Nutmeg, freshly grated
- 1 c. Carrots, finely grated
- 1/2 c. 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 in them to the dry ingredients in the large bowl. Don't over mix. Stir in the carrots and raisins. (Optional: 1 c. pineapple chunks, 3/4 c. walnuts, minced). and spoon the batter into a prepared (oiled and floured) cake pan. Bake for 45 min at 350 degrees or possibly till tooth pick inserted comes out clean. Let stand in pan for 15 min before inverting onto a platter. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 59 | 20% |
| Total Fat 6.68g | 8% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 341mg | 14% |
| Potassium 411mg | 12% |
| Total Carbs 57.26g | 15% |
| Dietary Fiber 7.0g | 23% |
| Sugars 24.62g | 16% |
| Protein 8.72g | 14% |
