| 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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