Carrot Raisin Cake

This is a guilt-free riff on classic carrot cake that swaps out the usual oil and refined sugar for honey, pineapple juice concentrate, and puréed carrot baby food (yes, really, and it works beautifully). The baby food adds extra moisture and concentrated carrot flavor without the watery weight of more grated carrot.

Whole wheat pastry flour gives the crumb a tender, nutty character that holds up against warm cinnamon and a whisper of nutmeg. Two batches of egg whites keep the fat off the nutrition label while still building structure. Plump raisins scattered through every slice round it all out.

Kitchen Tips

• Don’t overmix once the wet and dry ingredients meet. Whole wheat flour develops gluten quickly, and an overworked batter bakes into a tough, gummy cake.
• Fold the lightly beaten egg whites in gently at the very end. They’re doing the lifting work that oil normally would, so deflating them means a flat cake.
• Test for doneness with a toothpick at 40 minutes. Honey cakes brown faster than sugar cakes and can look done while the center is still wet.
• Cool in the pans for the full 20 to 30 minutes before turning out. Honey-based cakes are fragile while warm and prone to splitting.

Variations

• Stir in ½ cup chopped walnuts or pecans for crunch.
• Swap raisins for chopped dates or dried cranberries.
• Add 1 teaspoon grated orange zest to the wet ingredients for a citrus lift.