Rating: 3.83 stars
18 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

A sin-free, delicious, and fruity version of the ever-popular carrot cake. The flax seed meal may be omitted, but it can easily be found in health food stores. This cake is best served chilled because of its moist quality.

Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
8 hrs
total:
9 hrs 5 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x5 inch loaf pan with vegetable cooking spray.

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  • Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.

Nutrition Facts

178 calories; protein 4.8g; carbohydrates 33.9g; fat 3.5g; cholesterol 0.1mg; sodium 131mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
11/28/2006
As other reviewers mentioned it is more like quickbread. So I baked 12 muffins with this recipe for 20 minutes at 400 degrees. It turned out a little bit dry on surface but inside was okay so I will try lower degrees or shorter time for the next time. Recently using flax seed is a kind of my trend so I used 1/3 cup of ground flax seed. I skipped all-purpose flour and used 1 2/3 cups of whole wheat flour and 1/2 cup of oat bran. I usually make "Bran Flax Muffins" on this site and am looking for something another as healthy fiberly and tasty as "Bran Flax Muffins". I am glad to find this could be the one. Read More
(22)

Most helpful critical review

Rating: 3 stars
08/10/2010
I wish we could give 1/2 stars because 3 seems too low and 4 seems a little too much. My boyfriend didn't eat a second bite and that is rare because he's usually easy to please. Healthy or not he's usually easy to please. It didn't sit as well with him as it did me I enjoyed this recipe. Yeah it's MOIST (maybe too moist) and dense rather heavy. It's far from seeming "sin free" to me lol. I drove up half the loaf to my mother in Indi this morning and she liked it. And she's not one to fib. I am not sure I'll make it again seeing how I'll be the only one eating it. There's too much going on in this recipe if you ask me. The ingredient list never stops and as I said it's heavy. At any rate it was fun venturing thanks Janice. Read More
(3)
18 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/28/2006
As other reviewers mentioned it is more like quickbread. So I baked 12 muffins with this recipe for 20 minutes at 400 degrees. It turned out a little bit dry on surface but inside was okay so I will try lower degrees or shorter time for the next time. Recently using flax seed is a kind of my trend so I used 1/3 cup of ground flax seed. I skipped all-purpose flour and used 1 2/3 cups of whole wheat flour and 1/2 cup of oat bran. I usually make "Bran Flax Muffins" on this site and am looking for something another as healthy fiberly and tasty as "Bran Flax Muffins". I am glad to find this could be the one. Read More
(22)
Rating: 4 stars
07/19/2006
This was really tasty but i wouldn't call it carrot cake as it was not suitable as a dessert. It was more of a dense fruity quick bread to have with coffee. I'll probably make this again it is a very healthy and diet friendly recipe for a quick bread. Read More
(12)
Rating: 4 stars
12/02/2008
This is a great way to incorporate healthy foods into a tasty treat. I followed the recipe to the T except for I used the whole can of crushed pineapple. I made muffins and they were done in 25 min. Tastes great and good for ya! Read More
(11)
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Rating: 5 stars
01/20/2008
WOW! I love it! It is more bread-y than cake-y but that didn't stop my husband from smearing cream cheese frosting all over a slice and devouring it!! I can't wait to pop a slice into the toaster oven tomorrow morning. Making the recipe I baked it for the recommended time and didn't have a problem with it being baked enough. I didn't have any almond extract so I added walnut oil (it's what I had on hand). I will make this again for sure! EDIT Crud! The -ends- were perfectly baked but the middle is still kinda gooey. DRAT! Like another reviewer said maybe it needs a longer time at a slightly lower temperature. I also think that NOT baking it in a loaf pan would help!! I'll still give the recipe 5 stars because it's a cook's error and not necessarily the fault of the recipe. Read More
(8)
Rating: 4 stars
06/23/2006
A healthy mix of ingredients that resulted in a nice tasting carrot bread. Thumbs up from my 6 year old. NOTE: Although I tested it with a toothpick mine still turned out a little goopy in the middle. Read More
(8)
Rating: 4 stars
02/09/2007
A cake it's not but it makes a really excellent breakfast bread. I omitted the walnuts because I didn't have any and used 1/2 cup of golden raisins. Read More
(7)
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Rating: 3 stars
08/10/2010
I wish we could give 1/2 stars because 3 seems too low and 4 seems a little too much. My boyfriend didn't eat a second bite and that is rare because he's usually easy to please. Healthy or not he's usually easy to please. It didn't sit as well with him as it did me I enjoyed this recipe. Yeah it's MOIST (maybe too moist) and dense rather heavy. It's far from seeming "sin free" to me lol. I drove up half the loaf to my mother in Indi this morning and she liked it. And she's not one to fib. I am not sure I'll make it again seeing how I'll be the only one eating it. There's too much going on in this recipe if you ask me. The ingredient list never stops and as I said it's heavy. At any rate it was fun venturing thanks Janice. Read More
(3)
Rating: 4 stars
02/19/2010
Baked em at 350 for 20 minutes and they came out great if you want more flavor simply add more of the flavor you want. Its not difficult. Read More
(2)
Rating: 5 stars
01/14/2013
Yes I agree it isn't cake but luckily I was looking for a high fiber bread that didn't have an extreme amount of sugar and fat. I have made this many times. I cut it up and freeze then micro it and wahla - breakfast. I may try to reduce the sugar in the next batch as I am working my way to a healthier lifestyle. Thank you Janice it's a winner in my book! Read More
(2)