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This moist carrot cake may be served with a sprinkling of sifted powdered sugar, as opposed to a glaze or embellished frosting.
Yield: 8 servings
- 2 cups sugar
- 1/2 cup olive oil
- 1-1/2 cups white flour
- 1-1/2 cups whole wheat flour
- 2-1/2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1/4 teaspoon salt
- 2-1/4 cups shredded carrots
- 2 teaspoons vanilla
- 1 can mandarin oranges (11 ounces)
- 5 egg whites
Preheat oven to 350 degrees. Combine all cake ingredients. Beat 2 minutes on high speed. Pour mix into a lightly oiled 9" x 13" pan. Bake 45 to 55 minutes or until done. Cool. Frosting is optional.
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