- 1 1/2 pounds carrots
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground allspice or mace
- 1 1/2 cups granulated sugar
- 1 cup Filippo Berio Extra Light Olive Oil
- 1 cup unsweetened applesauce
- 2 whole eggs
- 4 egg whites
- 1 tablespoon vanilla or maple extract
- 1 cup raisins or currants
- 3/4 cup chopped walnuts or pecans
- Powdered sugar (optional)
- Preheat oven to 350 degrees F. Lightly grease 15-1/2X10-1/2X1-inch jelly-roll pan with olive oil. Lightly dust with flour. Wash carrots; do not peel. Cut off ends; discard. Grate carrots in food processor or by hand using metal grater.
- In medium bowl, combine flour, baking soda, cinnamon, salt and allspice.
- In large bowl, beat granulated sugar, olive oil, applesauce, whole eggs, egg whites and vanilla with electric mixer at medium speed until well blended. Add flour mixture; beat 1 minute on low speed. Beat 2 minutes on medium speed. Stir in carrots, raisins and nuts. Pour batter into prepared pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar before serving, if desired.