Carrot ginger
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| 2 | teaspoons | Ginger |
| ½ | cup | Buttermilk* |
| ¼ | cup | Applesauce -- at room |
| Temperature | ||
| ¼ | cup | Maple syrup |
| ¼ | cup | Honey |
| 3 | Egg whites -- whipped | |
| 2 | cups | Carrots -- grated |
Directions
Preheat oven at 350. Prepare pan(s) with cooking spray and flour.
In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, and ginger. In another mixing bowl, combine buttermilk, applesauce, honey, egg whites, and carrots. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan(s). Bake for 30 minutes depending on pan size.
Recipe By : The California Culinary Academy