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Low Fat Carrot Cake

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 tsps baking powder (it is 3 tsp, no mistake here)
  • 1 tsp cinnamon powder
  • 2 carrots medium - grated (to make roughly 2 cups)
  • Handful raisins
  • 4 tbsps cooking oil
  • 4 tbsps milk
  • 4 tbsps orange juice ( I used milk as I didn't have )
  • 3/4 cup sugar carrots or more depending on sweetness of
  • 2 eggs - separated
  • Pinch salt of

Instructions
 

  • Preheat oven to 180 C. Grease a 9" round pan with oil.
  • Microwave the grated carrot for 2 minutes and cool. (Optional)Sift the two flours with the baking powder, salt and spice powders.In a large bowl, beat the sugar with the yolks, oil, milk and orange juice until well blended.
  • Mix in the grated carrots and raisins. Gently mix in the dry ingredients. Do not overmix.Whisk the egg whites with a tiny pinch of salt for 4-5 minutes, until you get stiff peaks.
  • With a rubber spatula, fold the egg whites gently into the flour mixture, such that all the air in the egg whites is incorporated into the cake. If you don't fold with a light hand, you will let all the air out, and the cake may not be as soft as it can be.
  • Empty the mixture into the greased cake tin, smoothen with the spatula and bake for around 40 minutes or until a skewer comes out clean.Cool for atleast 15 minutes. 
  • Unmould and cut into slices of desired thickness. Serve warm with a glass of milk!

Notes

This is not a very fluffy cake. The carrots and raisins do make it dense but the baking powder and egg whites give it the springy texture. The spices balance out the bland sweetness of the carrots. I would recommend using orange juice for that slight tart taste.