| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Cakes, Desserts, Eat-lf, 4 points, Tried | 18 | servings |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking soda |
| 2 | ts | Ground cinnamon |
| 1 | c | Light brown sugar; packed |
| 1 | lg | Egg |
| 2 | lg | Egg whites |
| 2/3 | c | Lowfat buttermilk |
| 8 | oz | Crushed pineapple in juice |
| 2 | c | Carrots; peeled and grated |
| 3 | tb | Canola oil |
| 2 | ts | Vanilla extract |
| 6 | oz | Light cream cheese; softened |
| 1 | tb | Light margarine; softened |
| 1 1/2 | c | Confectioner's sugar |
| 1 | ts | Orange rind; grated |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
ICING Cake:Combine flour, baking soda & cinnamon. Set aside. Combine brown sugar, egg, egg whites, buttermilk, pineapple & its juice, carrots, oil & vanilla. Beat at medium speed until well blended. Pour the batter into a greased 13 x 9 pan. Bake at 350F for 25-35 minutes, until a pick inserted in the center comes out clean. Cook cake in the pan completely. Spread icing over cooled cake. Icing: Combine cream cheese & margarine. Gradually add the powdered sugar, mixing until smooth. Add the orange rind & vanilla. Nutritional info/serving: 188.6 cal, 4.8g fat(22.5%), 17 mg chol, 210 mg sodium, 33.2 g carb Notes: The original recipe used regular buttermilk. I only buy the lowfat so that's what I use in the cake. Per serving: 187 Calories; 5g Fat (23% calories from fat); 4g Protein; 33g Carbohydrate; 16mg Cholesterol; 197mg Sodium NOTES : 4 WW points Recipe by: Trim & Terrific American Recipes by Holly Clegg Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Oct 27, 1999, converted by MM_Buster v2.0l.
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