Picnic Orange and Carrot Cake Recipes

Ingredients

Servings: 16

1 1/4 cups all-purpose flour

3/4 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp salt

3/4 cup granulated sugar

3/4 cup granular no-calorie sweetener

1/2 cup canola oil

1/2 cup reduced-fat mayonnaise

2 large eggs

3 cups finely shredded carrots (about 6 medium carrots)

1/2 cup chopped pecans

2 tsp fresh grated orange zest

Cooking Methods

1. Preheat oven to 350 degrees. Coat a 10- or 12-cup Bundt pan with cooking spray and set aside.
2. Combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt in a large bowl and whisk to mix well. Set aside.
3. Combine the sugar, no-calorie sweetener, oil, mayonnaise and eggs in a medium bowl and whisk until smooth. Add the sugar mixture to the flour mixture and stir until the mixture is smooth. Stir in the carrots, pecans and orange zest.
4. Spoon the batter into the prepared pan and smooth the top. Bake 35-40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. The cake can be stored in an airtight container at room temperature up to 2 days.

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