Food
Carrot Cake Supreme
By Yankee Magazine|Jul 30 2003|
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
Ingredients
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
Instructions
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.
