The best delicious Carrot Cake Ww recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake Ww recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake Ww.
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1 1/2 c Flour; all-purpose
1/2 c Flour; whole wheat
3/4 oz Wheat germ; toasted
1 tb Baking powder
1 ts Cinnamon
1/2 ts Mace
1/4 ts Salt
2 lg Eggs; room temp.
1/2 c Packed Brown Sugar
1/4 c Vegetable Oil
1/4 c Low Calorie Pancake Syrup;
1/4 c Lowfat Plain Yogurt; plain
1 ts Vanilla extract
1 ts Orange rind; grated
1 c Pineapple Chunks In Juice;
1 tb All-Purpose Flour
1/2 c Raisins; golden
Preheat oven to 350F.
Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl,
stir together first 7 ingredients. In medium bowl, beat eggs, sugar,
oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup
water until well mixed. Stir in carrots and pineapple. In a small
bowl, toss raisins with 1 tablespoon flour. Scrape wet ingredients
into dry and stir just until blended. Gently fold in raisins. Scrape
evenly into prepared pan. Bake 50-60 minutes, until toothpick
inserted in center comes out clean and cake shrinks from sides of pan
and is browned. (If cake browns to quickly, cover loosely with a
sheet of foil and continue baking.) Let cool on rack 30 minutes
before turning out of pan to cool completely.
Makes 12 servings.
From Weight Watcher Magazine, January, 1987