Oven-Baked Carrot Raisin Cake Recipe

Ingredients

• 1½ teaspoons (8 ml) baking soda
• 1/4 cup (60 ml) warm water
• 1½ cups (375 ml) finely shredded carrots
• 1/2 cup (125 ml) low-fat yogurt
• 1/2 cup (125 ml) nuts
• 3/4 cup (180 ml) granulated sugar
• 1/2 cup (125 ml) unsweetened applesauce
• 1/4 cup (60 ml) canola oil
• 1 large egg, beaten
• 2 teaspoons (10 ml) ground cinnamon
• 1/2 teaspoon (3 ml) nutmeg
• 1/2 teaspoon (3 ml) ground cloves
• 1/2 teaspoon (3 ml) salt
• 1 cup (250 ml) seedless raisins
• 1 cup (250 ml) whole-wheat flour
• 1 cup (250 ml) all-purpose flour

Instructions

Preheat the oven to 352º F (160º C). In a small mixing bowl, combine the baking soda and warm water. Mix until the soda is dissolved, then set aside.

In a large mixing bowl, combine the carrots, yogurt, sugar, applesauce, canola oil, beaten egg, ground cinnamon, nutmeg,  nuts, cloves, salt, and raisins. Mix well. Stir in whole-wheat flour and all-purpose flour. Add reserved soda mixture and mix well. Pour the batter into the greased baking sheet.

Bake in the preheated oven for 60 minutes or until the toothpick inserted into the center of the cake comes out clean. Turn off the oven. Let the cake cool in the pan for 10 minutes, then turn it out onto the rack to cool completely.