I had many Carrot Cake recipes prior to trying this one but I am bidding a big Good-bye to all of those fat-laden and calorie-heavy ones for this low-fat, whole-wheat but moist and delicious cake. Partially adapted from here
Yields 9x13 inch cake
1 C Whole wheat flour
3/4 C - All purpose flour
2 Tbsp - Corn Starch
1 C - Brown sugar
1/4 C - White sugar
1 1/4 Tsp - Baking powder
1 Tsp - Baking soda
1 1/2 Tsp - Ground cinnamon
3 eggs (White and Yolk separated)
1/3 C - Oil
3/4 C - Buttermilk
1 1/2 C - Grated carrots
1/2 C - Walnuts
3/4 C - Dates
1/2 C - Water
1/4 C - Walnuts
Preheat oven to 350F (175 C). Grease and flour one 9x13 inch pan or two 9 inch round cake pans.
Add the chopped dates in a non-stick sauce pan with 1/2 C water and cook it for 5mins or until all the water has been absorbed. Keep it aside
Separate egg whites from the yolk and beat egg whites until frothy and white, continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
In a large bowl combine the dry ingredients: all purpose flour, cornstarch, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Sift the flour mixture through a sieve to incorporate air.
Add the oil and buttermilk and mix well.
Add the egg yolks and mix well.
Fold in the egg whites and then the carrots, walnuts and dates. Pour batter into prepared pan.
Sprinkle 1/4 C of walnuts on top.
Bake for 35 minutes. Insert a toothpick at the middle of the cake and if it comes out clean then the cake is done. If not, bake for a few additional minutes.
Notes and Tips
This same recipe can be used for cupcakes. Serve them for breakfast or as a snack!
Serve the cake with vanilla ice cream or whipped cream if desired.
You can use a cream-cheese frosting to add a fancy touch. You should allow the cake to cool before frosting.
Sift the flour through a sieve to incorporate air. This step is very important to get a light and fluffy cake.