| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cake |
20 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached flour |
| 1 |
c |
Whole-grain wheat flour |
| 2 1/2 |
t |
Ground cinnamon |
| 2 |
t |
Baking soda |
| 1/2 |
t |
Ground nutmeg |
| 1/2 |
t |
Ground cloves |
| 6 |
|
Egg whites |
| 1 1/3 |
c |
Sugar |
| 1 |
c |
Unsweetened applesauce |
| 1/2 |
c |
Buttermilk |
| 1 1/2 |
t |
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 |
| 1 |
|
cups of oil! |
INSTRUCTIONS
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 EAT-L Digest 23 July 96 From the EAT-L recipe
list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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