Nutritional Info

Nutrition Facts

Serving Size 1 (89g)

Calories 55
Calories from Fat 10 (18%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 805.7mg 35%
Potassium 121.4mg 3%
Total Carbohydrate 11.3g 4%
Dietary Fiber 3.3g 13%
Sugars 1.4g
Protein 1.4g 3%

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Recipe Description
Fun carrot cake that is really moist and light was we use egg whites versu common eggs.
Prep time
20 min
Cook time
33 min
Ready In
53 min


Serves Tool

Serves To:USMetric
1 Cup(c)  chopped walnuts (optional)
2 1/2 Teaspoon(t)  baking soda
2 1/2   scant cups all-purpose flour,tapped lightly 4 to 5 times
5 1/2 Cup(c)  packed grated carrot
2 1/2   scant teaspoons cinnamon or to taste
2 Ounce(oz)  unsweetened orange juice concentrate (minutemaid reduced acid)
5 1/2 Ounce(oz)  unsweetened apple juice concentrate (any brand)
1/2 Cup(c)  vegetable oil
6   egg whites


Preheat oven to 325°F. Oil and flour a 13-by 9-by 2-inch baking pan.

In a large bowl, combine eggs, oil, and concentrates. Using a hand-operated mechanical beater, beat mixture until foamy-about 1 minute. Add cinnamon, carrot, and flour; beat by hand for 2 minutes. Stir in baking soda quickly, and then mix (28 to 30 beats); immediately pour mixture into prepared baking pan.

Bake 32 to 33 minutes, or until a cake tester inserted in center of cake comes out clean.

Remove pan from oven and place on a wire rack until cake is completely cooled. To store, place cooled cake in an airtight container and store on a countertop or freeze.

When cool frsot with cream cheese icing.

Additional notes

There are not reviews for this recipe.

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