From: firstname.lastname@example.org (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: email@example.com (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.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 86 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3g|
|Cholesterol 43.5mg||13 %|
|Sodium 4742mg||164 %|
|Potassium 199.3mg||5 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 42.6g|
|Protein 3.6g||5 %|
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Calories per serving: 265
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