Diabetic Carrot Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• refrigerated butter-flavored cooking spray
• 2 large egg whites, at room temperature
• 1/2 cup plain nonfat yogurt (114 g)
• 3 tablespoons canola oil
• 1/2 cup unsweetened applesauce (136 g)
• 1/3 cup dark brown sugar, packed (73 g)
• 2 teaspoons vanilla extract
• 2 1/2 cups unbleached all-purpose flour (313 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup shredded carrot (110 g)
• 4 ounces unsweetened crushed pineapple in juice
• 1/4 cup dark raisin (36 g)

Recipe

• 1 preheat the oven to 400°f (200°c, gas mark 6).
• 2 position the top rack in the center of the oven.
• 3 lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
• 4 dust with flour and tap out excess.
• 5 in a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
• 6 on a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
• 7 gradually add to egg-applesauce mixture, stirring until incorporated.
• 8 stir in the carrots.
• 9 drain and reserve the juice from the pineapple.
• 10 stir the drained pineapple and raisins into the cake batter.
• 11 spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
• 12 bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
• 13 cool in the pan on a rack for 10 minutes.
• 14 slide a thin knife around the edges and center of the cake to loosen it from the pan.
• 15 invert onto a rack to cool.
• 16 when ready to serve, transfer cake to a serving platter.