- Cake:
- 2 cups shredded carrots
- 1/4 cup fresh lemon juice
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 2/3 cup honey
- 1/3 cup plain nonfat yogurt
- 1/4 cup canola or safflower oil
- 1 large egg
- 1 cup golden raisins
- Topping:
- 1 tablespoon confectioners' sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch (1.5-L) round cake pan with nonstick spray. Line the bottom with a circle of waxed paper and spray again.
- For the cake, in a large bowl, combine the carrots and lemon juice.
- In a medium bowl, combine the all-purpose flour, whole-wheat flour, cinnamon, baking soda, baking powder, ginger, salt, cloves, nutmeg, and ground black pepper, and whisk until well blended.
- In a small bowl, combine the honey, yogurt, oil, and egg.
- Add the honey mixture to the carrot mixture and stir well. Add the flour mixture and the raisins, and stir until well combined.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 40 to 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Turn the cake onto the rack to cool completely. When cooled, transfer the cake to a serving plate.
- For the topping, in a small bowl, combine the confectioners' sugar, cinnamon, and ginger. Place the sugar mixture in a small strainer and sprinkle over the top of the cake (in a pattern, if desired).