"Incredibly moist, utterly irresistable, everyone-will-love it
Carrot Cake"

 

From Susie Fishbein's cookbook "Kosher by Design Lightens Up"

Parve/Makes 12 Servings

 

 



Ingredients

Nonstick cooking spray with flour in the can

2 2/3 cups (6-8 medium) carrots, peeled & cut into large chunks

1 cup all-purpose flour

1 cup whole wheat pastry flour or white whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 teaspoon ground cinnamon

3/4 cup canola oil

1 3/4 cups sugar

1 (4-ounce) jar baby food carrots

1/4 cup unsweetened applesauce

1 1/2 teaspoons pure vanilla extract

3 large eggs

1 egg white (from a large egg)

3/4 cup finely chopped walnuts

1/2 cup raisins

3/4 cup (4-ounces) semisweet chocolate chips

 

Directions

1.    Preheat oven to 350°F.

2.    Heavily coat a nonstick 10-inch bundt pan with the nonstick cooking spray. Set aside.

3.    Place the carrot chunks into the bowl of a food processor fitted with a metal blade. Using on-off pulses, do 7 (10-second) pulses. Scrape down the bowl and run the machine for another 10 seconds. Measure out 2 2/3 cups grated carrot. Set aside.

4.     Sift the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon into a medium bowl. Set aside.

5.    In the bowl of a stand mixer set at medium speed, beat the oil and sugar until smooth. Add the baby food carrots, applesauce, and vanilla. Beat. With the machine running, add the eggs and egg white, one at a time.

6.    With the machine still running, using two large or wooden spoons, add large alternating dollops of the dry mixture and the 2 2/3 cups grated carrots, until both are completely added. Beat in the walnuts, raisins, and chocolate chips. Mix until blended. Pour the batter into the prepared pan.

7.    Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes; then turn the cake out onto a rack or plate to cool completely.

This cake stands up beautifully on its own but you can add a cream cheese frosting, if desired. For a dairy meal, beat 1/2 cup reduced-fat cream cheese with 1 tablespoon honey. Spread over the top and sides of the cake.

This cake freezes beautifully; just defrost and slice.