Bitsy's Kitchen
Carrot Coffee Cake
1 cup all-purpose flour
1 cup whole wheat flour
1 cup plain nonfat yogurt
2/3 cup sugar
1/3 cup margarine, softened
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground ginger
3 egg whites or 1/2 cup cholesterol-free egg product
1 cup shredded carrot (about 1 large)
1/2 cup raisins or chopped dates
3 tablespoons sugar
1 tablespoon grated orange peel
Heat oven to 350° F. Spray square pan, 9 X 9 X 2 inches, with nonstick cooking spray.
Beat flours, yogurt, 2/3 cup sugar, the margarine, baking powder, baking soda, ginger and egg whites in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot and raisins. Spread batter in pan.
Mix 3 tablespoons sugar and the orange peel; sprinkle over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.
9 servings