This delicious cross between a pudding and a cake is exotically flavored with dark roasted sesame oil and cardamom.
1/2 cup packed brown sugar
1 1/4 cups carrot juice
2 large egg whites
2 tablespoons dark sesame oil
1 3/4 cups shredded carrots (1/2 pound)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon cardamom
1/4 teaspoon salt
2/3 cup golden raisins
1. Preheat the oven to 400°F. Spray a 9-inch square glass baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the brown sugar, carrot juice, egg whites, and sesame oil until well combined. Stir in the carrots.
3. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Fold the flour mixture into the carrot mixture. Fold in the raisins.
4. Set the baking dish in a larger pan. Pour the pudding mixture into the baking dish and pour hot water into the larger pan to come halfway up the sides of the baking dish. Bake until the pudding shrinks from the sides of the pan, about 35 minutes. Serve warm. Makes 8 servings
Good source of: beta carotene, thiamin
Native to India, cardamom is an aromatic, sweet spice (reminiscent of lemon, mint, and pine with hints of pepper) that is used in many cuisines, from Indian to Scandinavian. You can purchase whole cardamom pods (though not usually in supermarkets), the hulled seeds, or ground cardamom.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.