| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | c | Firmly packed brown sugar |
| 3/4 | c | Egg substitute |
| 3/4 | c | Nonfat buttermilk |
| 1 | cn | (8-ounce) crushed pineapple; drained |
| 2 | c | Grated carrot |
| 1/3 | c | Raisins |
| 3 | tb | Vegetable oil |
| 2 | ts | Vanilla extract |
| 1 1/2 | c | All-purpose flour |
| 2/3 | c | Whole wheat flour |
| 2 | ts | Baking soda |
| 2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| Orange-cream cheese frosting | ||
| Garnishes: grated carrot; carrot strips, fresh mint sprigs |
INSTRUCTIONS
Combine first 8 ingredients in a large bowl. Combine flours and next 3 ingredients, and stir into brown sugar mixture. Pour into a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread with frosting -- find a recipe for orange-cream cheese frosting below. Cover and chill. Garnish, if desired. Makes 18 servings. Per serving: Calories 205, Fat 4.7g. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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