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| Ingredients: |
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4 cups (960mL) peeled and grated carrots |
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1 1/2 cups (360mL) walnuts, coarsely chopped |
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1 cup (240mL) raisins |
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2 cups (480mL) all-purpose flour |
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1 Tbsp. (15mL) ground cinnamon |
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1 tsp (5mL) ground cloves |
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2 tsp (10mL) baking powder |
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1 tsp (5mL) baking soda |
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1/2 tsp (2.5mL) salt |
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1 cup (240mL) fat free powdered milk |
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3/4 cup (180mL) SugarTwin® Granulated White |
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3/4 cup (180mL) SugarTwin® Granulated Brown
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4 large eggs |
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1 cup (240mL) canola oil |
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1 Tbsp. (15mL) vanilla extract |
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Instructions: |
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1. Grease and lightly flour 13x9 (32.5x22.5 cm.) cake pan and set aside. |
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2. Mix carrots, walnuts and raisins in a bowl and set aside. |
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3. Sift together flour, cinnamon, cloves, baking powder, baking soda, salt and powdered milk in a separate bowl and stir in carrot mix. |
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4. Add SugarTwin®, do not sift. |
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5. Combine the eggs, oil and vanilla together in a separate bowl and whisk to blend. |
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6. Slowly fold the dry ingredients into the egg mixture and stir to blend just until all the dry ingredients are moist and blended. Do not overmix. Fold in carrot mixture and stir until just well combined (mixture will be very thick and stiff). |
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7. Spread batter evenly in prepared pan and bake 35-40 minutes in a preheated 350°F (180°C) oven, until skewer inserted comes out clean. |
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8. Remove from the oven and cool in pan on baking rack. Cut into squares and serve. |
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| Serves: |
24 |
| Prep Time: |
15 min |
| Cook Time: |
40 min
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