Nutty Heart Healthy Carrot cupCake
From k1dub 15 years ago
- 45 minutes to make
- Serves 1215
I modified this dish for my mom's birthday. She loves fuss free carrot cake that's light as air. She was so thrilled that I also made cupcakes she could enjoy at her convenience!
Ingredients
- 2 egg yolks shopping list
- 3 egg whites shopping list
- 1/2 cup vegetable oil shopping list
- 1/4 cup plain applesauce (sweetened is fine) shopping list
- 1 cup brown sugar (light or dark) shopping list
- 1/3 cup white sugar shopping list
- 1 tablespoon vanilla extract shopping list
- 1 1/3 cup cake flour shopping list
- 1 teaspoon baking soda shopping list
- 1 1/4 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 tablespoon ground cinnamon shopping list
- 1 teaspoon nutmeg shopping list
- 2 cups grated carrots shopping list
- 1 cup chopped pecans or walnuts (toasted, optional) shopping list
How to make it
- Preheat oven to 350 degrees
- Grease and flour a 9 inch round cake pan, 9x13 rectangular pan or 2 cupcake tins
- Optional step: Toast the pecans or walnuts then cool completely
- Whip the egg whites until they form stiff peaks
- In a large bowl, beat egg yolks, oil, white and brown sugars and vanilla until smooth
- Mix in cake flour, baking soda, baking powder, salt, cinnamon and nutmeg
- Stir in carrots
- Fold in pecans or walnuts
- Fold in egg whites
- Pour into prepared pan
- Bake in preheated oven for 40-50 minutes (21-24 minutes for cupcakes) or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely.
People Who Like This Dish 4
- greekgirrrl Long Island, NY
- grandmacooks Somewhere In , VA
- jeffsgirl Medford, OR
- k1dub Bronx
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