Low-Fat Carrot Cake #1

Low-Fat Carrot Cake #1 Ingredients

1 1/3 c Unbleached all-purpose flour	1/3 c Vegetable oil
1 c Whole wheat flour	1 ts Pure vanilla extract (I used
2 ts Baking powder	3 Eggs
2 ts Cinnamon	1/2 c Raisins (optional)
1 ts Baking soda	1/2 c Walnut pieces (optional)
1/4 ts Nutmeg	FROSTING
2 c Grated carrots	125 g Cream cheese
1 c Unsweetened applesauce	Icing sugar (powdered sugar)
3/4 c Packed brown sugar

Instructions for Low-Fat Carrot Cake #1

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: ejdavies@watcgl.uwaterloo.ca (Eric Davies) Source: Full Circle Foods Newsletter, No 31 In a mixing bowl, combine both flours, baking powder, cinnamon, baking soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce, sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes out clean. Hint: if you like pineapple in your carrot cake, replace half of the apple sauce with crushed or chunk unsweetened pineapple. Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into it. Keep adding icing sugar and mixing it in until it has a nice thick but still spreadable consistency. Id suggest starting with 1 cup of icing sugar and working my way up. Frost the cake after it has cooled. Refrigerate. Additional notes by Eric: - I found that three medium sized apples yield about 1C of apple sauce. - about 125 grams of cream cheese was ample to make the frosting (and increase the fat content). They suggest trying riccota or quark cheese for lower fat. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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