Carrot Cake

Name: Carrot Cake
Ingredients: 4 eggs; 3 Tbsp. firmly packed brown sugar; 1 Tbsp. plus 1 tsp. vegetable oil; 1 tsp. vanilla; 1 1/3 c. instant nonfat dry milk; 3/4 c. whole wheat flour; 2 tsp. baking soda; 2 tsp. cinnamon; 3 c. grated carrots; 1 c. canned crushed pineapple (no sugar added); 1/4 c. dark raisins

11 ingredients

11 steps

Ingredients

4 eggs
3 Tbsp. firmly packed brown sugar
1 Tbsp. plus 1 tsp. vegetable oil
1 tsp. vanilla
1 1/3 c. instant nonfat dry milk
3/4 c. whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
3 c. grated carrots
1 c. canned crushed pineapple (no sugar added)
1/4 c. dark raisins

Directions

1

Preheat oven to 350°.
2

Spray an 8-inch fluted cake pan with nonstick cooking spray; set aside.
3

In mixing bowl, using electric mixer, beat together the eggs, sugar, oil and vanilla until mixture is light and fluffy.
4

Using mixer at low speed, beat in milk powder, flour, soda and cinnamon, beating until thoroughly combined.
5

Add remaining ingredients; stir to combine.
6

Pour batter into sprayed cake pan.
7

Bake for 40 to 45 minutes (until cake tester inserted in middle comes out clean).
8

Let cake cool in pan for 5 minutes.
9

Remove cake from pan; set on wire rack.
10

Let cool for at least 15 minutes.
11

Serves 8.