Carrot-Raisin Cake
The name is almost a misnomer – this can be used for a fast breakfast, or “I don’t want to be bothered lunch” or even as a cake. If properly wrapped it keeps fresh and moist for days. Recipe is from a California friend and her brother.
1 1/2 teaspoon baking soda
1/4 cup warm water
1 1/2 cup. shredded carrot
1 cored apple shredded (or 1/2/ big red pear)
1/2 cup plain yogurt
3/4 cup sugar
1/4 cup canola oil
2 egg whites
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1 cup raisins
1 cup white flour
1 cup whole wheat flour.
Heat oven to 325.
Shred carrots and 1 green apple in small cuisanart or by hand.
Mix soda and warm water set aside.
In large bowl combine carrots, apple, yogurt, sugar, oil, egg whites, spices, raisins and salt. Mix well. Stir in flours. Mix well. Add soda/water mixture.
Put in well greased 8” or 9” pan, and bake for one hour. Cool on rack in pan 10 minutes. Turn out of pan onto rack and cool.
8 servings.
Calories 268; Prot 4 g.; Chol. 50 g.; Fat 6.4 g.; Na. 285 mg.; Fiber 3.35 g.
