The best delicious Low-fat Carrot Cake #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-fat Carrot Cake #1 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 Low-fat Carrot Cake #1.
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1 1/3 c Unbleached all-purpose flour
1 c Whole wheat flour
2 ts Baking powder
2 ts Cinnamon
1 ts Baking soda
1/4 ts Nutmeg
2 c Grated carrots
1 c Unsweetened applesauce
3/4 c Packed brown sugar
1/3 c Vegetable oil
1 ts Pure vanilla extract (I used
-artificial)
3 Eggs
1/2 c Raisins (optional)
1/2 c Walnut pieces (optional)
FROSTING
125 g Cream cheese
Icing sugar (powdered sugar)
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
From: ejdavies@watcgl.uwaterloo.ca (Eric Davies)
Source: Full Circle Foods Newsletter, No 31
In a mixing bowl, combine both flours, baking powder, cinnamon, baking
soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce,
sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled
9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes
out clean.
Hint: if you like pineapple in your carrot cake, replace half of the apple
sauce with crushed or chunk unsweetened pineapple.
Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar)
into it. Keep adding icing sugar and mixing it in until it has a nice thick
but still spreadable consistency. I’d suggest starting with 1 cup of icing
sugar and working my way up. Frost the cake after it has cooled.
Refrigerate.
Additional notes by Eric: – I found that three medium sized apples yield
about 1C of apple sauce. – about 125 grams of cream cheese was ample to
make the frosting (and increase the fat content). They suggest trying
riccota or quark cheese for lower fat.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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