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Name: Low-Fat Carrot Cake #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 20
Cuisine: American
Ingredients: 1/2 ts Ground nutmeg; 2 c carrots Shredded; 1/2 c Buttermilk; 1 1/3 c Sugar; 2/3 c Walnuts chopped; 1/2 c Raisins; 2 1/2 ts Ground cinnamon; 1 c Unsweetened applesauce; 1 3/4 c Low-Fat Cream Cheese; 1 c Unbleached flour; 2 ts Baking soda; 1/2 ts Ground cloves; 1 c Whole-grain wheat flour; 1 1/2 ts Vanilla extract; 1 8-oz can Crushed pineapple in juice; 6 Egg whites

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INGREDIENTS

1/2 ts Ground nutmeg
2 c carrots ; Shredded
1/2 c Buttermilk
1 1/3 c Sugar
2/3 c Walnuts ; chopped
1/2 c Raisins
2 1/2 ts Ground cinnamon
1 c Unsweetened applesauce
1 3/4 c Low-Fat Cream Cheese
1 c Unbleached flour
2 ts Baking soda
1/2 ts Ground cloves
1 c Whole-grain wheat flour
1 1/2 ts Vanilla extract
1 8-oz can Crushed pineapple in juice
6 Egg whites

INSTRUCTIONS

From: Suzanne ODowd 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 1/2 cups of oil! EAT-L Digest 23 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

NOTES

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Low-Fat Carrot Cake #2

1/2 ts Ground nutmeg
2 c carrots Shredded
1/2 c Buttermilk
1 1/3 c Sugar
2/3 c Walnuts chopped
1/2 c Raisins
2 1/2 ts Ground cinnamon
1 c Unsweetened applesauce
1 3/4 c Low-Fat Cream Cheese
1 c Unbleached flour
2 ts Baking soda
1/2 ts Ground cloves
1 c Whole-grain wheat flour
1 1/2 ts Vanilla extract
1 8-oz can Crushed pineapple in juice
6 Egg whites

From:    Suzanne ODowd <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 1/2  cups of oil!    EAT-L Digest 23 July 96    From the EAT-L recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 20

Calories: 336
Calories from Fat: 54 (16%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 2.1g
Cholesterol 10.8mg		3 %
Sodium 333.7mg		12 %
Potassium 329.7mg		9 %
Total Carbohydrate 62.8g		18 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 60.6g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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REVIEWS

kitnknit

I was looking for the perfect carrot cake recipe for my daughter's first birthday cake. I found it! Everyone kept telling me how delicious this cake was and all had seconds. One woman said it was the best cake she ever had. Extra points for being full of carrots--people noticed and approved. I wasn't looking for a low fat cake, I was looking for a cake that wasn't so junk foodie and made with all white flour. Because of this, I made a couple adjustments. I included 2 of the yolks in the cake instead of just the 6 whites. I also used milk instead of buttermilk. Actually (truth be told) I realized I didn't have milk so I used half and half! But it only called for a 1/2c, I think, so no big deal. Note to moms: This recipe works great doubled as a huge sheet cake. I left it in the fridge overnight and cut it to make a number 1 shaped cake and then frosted and decorated it. Pair this with a real cream cheese frosting and you've got a winner! I will be making this again...and again! Thanks!

15y