The best delicious Fat-free Carrot Cake – Country Living recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fat-free Carrot Cake – Country Living recipe today!
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3 c Unsifted cake flour -sugar
2 ts Baking powder 3 lg Egg whites
1 ts Baking soda 1 tb Finely grated orange rind
1 ts Ground cinnamon 3 tb Orange juice
1 ts Ground nutmeg 2 c Coarsely shredded carrots
1/2 ts Salt 1 c Chopped fresh strawberries
1 cn (16-oz) Bartlett pear 1 ts Confectioners’ sugar
-halves in unsweetened juice Carrot tops (opt.)
1 1/4 c Firmly packed light-brown
1. In large bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg, and salt; set aside. Drain pears, reserving juice for another
use. In food processor fitted with chopping blade, process pears
until smooth; set aside.
2. Heat oven to 350’F. Generously grease a 9-inch decorative tube
pan. In large bowl, with electric mixer on medium speed, beat pear
puree, brown sugar, and egg whites until well blended, scraping bowl
occasionally with rubber spatula.
3. Reduce mixer speed to low; beat in flour mixture, orange rind, and
juice just until flour mixture is moistened. Do not overheat. With
rubber spatula, fold in carrots and strawberries until well mixed.
Pour into prepared pan.
4. Bake 45 to 55 minutes or until cake tester inserted in center
comes out clean. Cool cake in pan on wire rack 10 minutes. Invert
cake onto wire rack and remove pan; cool cake completely.
5. Just before serving, transfer cake to serving plate. Place
confectioners’ sugar in small strainer and sift over top of cake.
Garnish plate with carrot tops, if desired.
Country Living/August/94 Scanned & fixed by Di Pahl & gg
Yields
16 servings
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