| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
20 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
c |
Whole wheat flour |
| 2 1/2 |
ts |
Cinnamon |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cloves |
| 6 |
|
Egg whites |
| 1 1/3 |
c |
Sugar |
| 1 |
c |
Unsweetened applesauce |
| 1/2 |
c |
Buttermilk |
| 1 1/2 |
ts |
Vanilla |
| 8 |
oz |
Crushed pineapple in juice; undrained |
| 2 |
c |
Shredded carrots; coarsely |
| 2/3 |
c |
Chopped walnuts |
| 1/2 |
c |
Raisins |
| 1 3/4 |
c |
Light Cream Cheese Frosting |
INSTRUCTIONS
Preheat the oven to 350 degrees. Lightly spray a 13-by-9-by-2-inch baking
pan with no-stick spray. Set the pan aside. In a large bowl, stir together
the all-purpose flour, whole-wheat 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. Using a spoon, stir in the
flour mixture just until combined. Then stir in, one ingredient at a time,
the crushed pineapple, carrots, walnuts and raisins. Spread the batter in
the prepared pan. Bake about 40 minutes or until a toothpick inserted near
the center comes out clean. Cool completely on a wire rack. Then spread the
frosting on top.
Source Prevention On-Line Formatted for Mastercook by Carol Floyd
Recipe by: Prevention On-Line
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 21, 1998
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