 |
Low-Fat Carrot Cake
Recipe By :
Serving Size : 20 Preparation Time :1:00
Categories : Cakes Desserts
Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unbleached flour
1 cup whole-grain wheat flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 egg whites
1 1/3 cups sugar
1 cup unsweetened applesauce
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
8 ounces crushed pineapple in juice -- undrained
2 cups shredded carrots
2/3 cup walnuts -- chopped
1/2 cup raisins
1 3/4 cups Low-Fat Cream Cheese Frosting
Preheat the oven to 350x.
Lightly spray a 13" x 9" x 2" baking pan with non-stick spray. Set aside.
In a large bowl, stir together the unbleached flour, the whole-grain flour,
cinnamon, baking soda, nutmeg and cloves; set aside.
In another large bowl, beat the egg whites with clean, dry beaters until soft
peaks form.
Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and
vanilla extract.
Using a spoon, stir in the flour mixture just until combined; do NOT overmix.
Then stir in one ingredient at a time - the crushed pineapple, the shredded
carrots, the walnuts and the raisins.
Spread the batter in the prepared pan. Bake for about 40 minutes, or until
it tests clean. Cool completely on a wire rack.
Meanwhile, prepare the Low-Fat Cream Cheese Frosting. Spread the frosting on
the cooled cake.
- - - - - - - - - - - - - - - - - -
NOTES : This delicious carrot cake gets its moistness from applesauce and
buttermilk rather than oil; traditional carrot cake contains up to 1 1/2 cups
of oil!
|
