Carrot Cake

I had several egg whites that I needed to use up, left over from making chocolate chip cookies. I looked up several recipes and this is the hybrid I created. Make sure all ingredients are at room temperature before combining.


2 cups whole wheat pastry flour

1/4 cup hazelnut flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves and/or allspice (1/8 each works well)

1 cup brown sugar

1/2 cup softened butter

1 T+ apricot jam

1 tsp vanilla

3/4 cup raisins

1 cup packed shredded carrots

1/2 cup buttermilk

3/4 c egg whites


wipe bundt pan with butter and sprinkle with sugar

combine dry ingredients, sift for best results

cream butter and sugar together

add vanilla, raisins, carrots, jam, and buttermilk

beat egg whites to soft peaks

gently combine dry ingredients and wet ingredients

fold in egg whites and pour into prepared pan

bake 350* for 45 minutes

cool in pan 30 minutes and serve


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