A Healthier Carrot Cake by Beachdee

[BakerAunt]

CAKE: A Healthier Carrot Cake
Submitted by beachdee on April 24, 2004 at 9:17 pm

My Dad devised this. He eats it like a snack cake with a sprinkle of powdered sugar on it.

• 1/2 cup light raisins (yellow, white)
• very hot water, just enough to wet/soak and plump the raisins
• 1 3/4 cup unbleached white flour
• 2/3 cup whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp salt
• 3/4 cup brown sugar
• 3 Tblsp extra light olive oil (or walnut oil)
• 3 drops sesame oil (optional, if you don't have it, don't stress)
• 2 whole eggs (those yolks have B vitamins!)
• 2/3 cup buttermilk
• 2 tsp vanilla
• 1 1/2 cups shredded carrots
• 1 can crushed pineapple (he didn't specify, but I think he meant the small flat tins size)

1) Preheat oven to 350°F.

2) Cover the raisins with very warm water and soak at least 15 minutes.

3) Place the following in a bowl, stir well, and set aside:
flours, soda, spices, and salt.

4) In a large bowl mix the brown sugar and oil(s).

5) Add the 2 eggs one at a time to the sugar mixture, beating well with whisk. Then add the buttermilk and vanilla and stir well.

6) Stir the dry ingredients into the wet ingredients, then add the carrots and can of pineapple (including juice). Stir well.

7) Drain raisins and stir into batter. Pour batter into lightly greased 11x13-inch cake pan (or smaller but bake longer). Bake on middle rack until done (25-45 minutes depending on your oven and the pan you used).

8) Turn out on wire rack and cool. Can be eaten like a "snack cake" without frosting, or use your favorite carrot-cake frosting using low-fat cream-cheese.

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