Carrot Cake with Orange Glaze
Submitted by smokinhippiechic
Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.
YIELD
1 cakePREP
15 minCOOK
60 minREADY
90 minA carrot cake that skips the oil entirely? Believe it.
Applesauce steps in to keep the crumb tender and moist while egg whites handle the lift. You still get that warm cinnamon spice and three full cups of shredded carrots, plus raisins for bursts of sweetness throughout.
The orange glaze on top is pure sunshine. Powdered sugar, fresh orange juice, a squeeze of lemon, and grated zest drizzled over the cooled cake. Simple, bright, and just sweet enough to make this feel like a real indulgence.
Bake it in a Bundt pan for a showpiece, or use a springform for easy slicing.
Kitchen Tips
- Do not over-beat the batter once the flour goes in. Mix just until smooth to keep the cake tender, not tough.
- Use unsweetened applesauce to control the sweetness level
- The cake needs to cool completely before glazing. Warm cake will melt the glaze right off.
- Toss the raisins in a tablespoon of flour before folding them in to keep them from sinking to the bottom
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease bundt-style pan or 10 inch springform pan with center hole.
Combine flour, baking soda, baking powder, cinnamon and salt: set aside.
Beat together applesauce, sugars, egg whites, orange rind and juce.
Blend in flour mixture with mixer at medium speed only until smooth.
Do not over beat.
Stir in carrots and raisins.
Pour batter into prepaed pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean.
Remove cake from pan, or if using spring form, remove sides of pan and put cake on wire rack to cool completly.
Orange Glaze: Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly to blend.
Spoon glaze over cooled cake and serve.
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