![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ZkgloIcFFMC1wbwzjcctIxxmA9k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/397454-c37d14857ac94520bfb874f516ecf859.jpg)
Ingredients
-
1 cup cake flour
-
1 cup whole wheat flour
-
1 cup packed brown sugar
-
1 ½ teaspoons ground cinnamon
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
⅔ cup buttermilk
-
⅓ cup vegetable oil
-
3 eggs, separated, divided
-
½ cup white sugar
-
1 ½ cups grated carrots
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
-
Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.
-
Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.
-
Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.
Nutrition Facts (per serving)
131 | Calories |
4g | Fat |
23g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 131 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 4% |
Cholesterol 24mg | 8% |
Sodium 96mg | 4% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 1g | 4% |
Total Sugars 14g | |
Protein 2g | 5% |
Vitamin C 1mg | 1% |
Calcium 36mg | 3% |
Iron 1mg | 5% |
Potassium 80mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.