Carrot Cake

Ingredients

1 cup (250 mL) packed brown sugar
1/4 cup (50 mL) vegetable oil
3/4 cup (175 mL) plain low fat yogurt
1 cup (250 mL) all purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground nutmeg
3 cups (750 mL) grated raw carrots
1 cup (250 mL) drained crushed pineapple
1 cup (250 mL) raisins

Directions

Preheat oven to 350 F (180 C).

In a large bowl, beat eggs until frothy; beat in brown sugar, then oil and yogurt. Add both flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix thoroughly. Stir in carrots, pineapple and raisins. Pour into a greased and floured tube pan or a 13 x 9 inch ( 33 x 23 cm) rectangular pan.

Bake 75 minutes if using a tube pan or 40 to 50 minutes if using a rectangular pan, or until tester inserted in center comes out clean.

Tips

This moist, low-fat carrot cake is delicious as is or with a light lemon frosting.

Makes: 18 servings

Preparation: 8 minutes

Cooking: 40 minutes

Nutrients per serving:

Calories: 183
Protein: 3.8 g
Carbohydrate: 34.0 g
Fat: 4.3 g