Carrots are full of vitamins, minerals and fibers that are good for your health. But eating too many carrots can bring in too much beta-carotene the molecule responsible for carrots’ bright orange hue and a precursor of vitamin A. This can lead to excess blood carotene which can discolor the skin.


2 1/2 C +2TB whole wheat pastry flour
 1 1/2 tsp baking soda
 1 1/2 tsp cream of tartar
 1 1/2 tsp cinnamon
 1/4 tsp ground nutmeg
 1 1/2 C honey (I think this could be cut in half)
 1/3 C frozen pineapple juice concentrate, defrosted
 2 tsp vanilla
 2 egg whites, unbeaten (or egg replacer to equal)
 1 1/2 C grated, peeled carrots
 2  4 oz. jars carrot baby food puree
 1 C raisins
 2 egg whites, lightly beaten (or egg replacer to equal)


Procedures: Preheat oven to 325 degrees.  In large mixing bowl, combine flour, baking
 soda, cream of tartar, cinnamon and nutmeg.  Set aside.
 In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
 mixture and carrots.  Stir into flour mixture and mix until just blended
 Stir in raisins.  Gently stir in lightly beaten egg white mixture.  Do not
 Spoon batter into two 9″ round nonstick baking pans.  Bake at 325 degrees
 for 40-45 mins or until toothpick comes out clean.  Cool on wire racks for
 20-30 mins and remove from pans.

Keywords: carrot-cake-5

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