Carrot Cake Ww Recipe

Carrot Cake Ww Recipe

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!

Hello my friends, this Carrot Cake Ww recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake Ww is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake Ww.

What Makes This Carrot Cake Ww Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake Ww.

Ready to make this Carrot Cake Ww Recipe? Let’s do it!

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Ingredients & Directions


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;
-12 cal/T
1/4 c Lowfat Plain Yogurt; plain
1 ts Vanilla extract
1 ts Orange rind; grated
1 c Pineapple Chunks In Juice;
-chopped
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


Yields
12 servings



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