The best delicious Low-fat Carrot Cake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low-fat Carrot Cake #2 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 #2.
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1 c Unbleached flour
1 c Whole-grain wheat flour
2 1/2 ts Ground cinnamon
2 ts Baking soda
1/2 ts Ground nutmeg
1/2 ts Ground cloves
6 Egg whites
1 1/3 c Sugar
1 c Unsweetened applesauce
1/2 c Buttermilk
1 1/2 ts Vanilla extract
8 oz Crushed pineapple in juice;
-undrained
2 c Shredded carrots
2/3 c Walnuts; chopped
1/2 c Raisins
1 3/4 c Low-Fat Cream Cheese
-Frosting
From: Suzanne O’Dowd suzanne@DALLAS.NET
Date: Wed, 24 Jul 1996 16:47:22 -0500
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!
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
20 Servings
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