A low-fat recipe for the perennial favorite.

Carrot Cake II

Ingredients

  • 6 egg whites
  • 1 1/3 cups white sugar
  • 1 cup applesauce
  • 1/2 cup skim milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 (8 ounce) can crushed pineapple with juice
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Instructions

    1 In large mixing bowl, beat egg whites.

    2 Slowly beat in sugar, then applesauce, skim milk, and vanilla.

    3 Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.

    4 Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.

    5 Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan.

    6 Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 – 40 minutes. It is done when toothpick inserted in center comes out clean.


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