DIABETIC-FRIENDLY CARROT CAKE

DIABETIC-FRIENDLY CARROT CAKE image

Yield 1 cake

Number Of Ingredients 16

Butter-flavored cooking spray
2 large egg whites, at room temperature
½ cup fat-free plain yogurt
3 tbsp canola oil
½ cup unsweetened applesauce
1/3 cup dark brown sugar, packed
2 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
2 tsp baking powder
¼ tsp salt (optional)
½ tsp ground nutmeg
1 tsp ground cinnamon
1 cup shredded carrots
4 oz unsweetened crushed pineapple with juice
¼ cup dark raisins

Steps:

Preheat the oven to 400°F. Lightly coat a 9 x 13 cake pan with cooking spray. Dust with flour and tap out excess. Whisk together egg whites, yogurt, canola oil, applesauce, brown sugar, and vanilla extract in a large bowl. In a separate bowl, sift together the flour, baking soda, baking powder, salt (if you're using it), nutmeg, and cinnamon. In 3 parts, add dry ingredients to wet ingredients, stirring until just incorporated (don't over-mix). Mix in the shredded carrots. Drain the juice from the pineapple. (If you want, you can keep the juice-makes a nice drink.) Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester (a knife or a toothpick) inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Slide a knife around the edges of the pan to loosen the cake. Invert onto the rack to cool completely. When the cake has cooled, you can frost it, if you want.