Low-Fat Carrot Cake

* Exported from MasterCook *

LOW-FAT CARROT CAKE

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Serving Size : 20 Preparation Time :0:00
Categories : Cakes Desserts
Holiday Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Unbleached flour
1 c Whole-grain wheat flour
2 1/2 ts Ground cinnamon
2 ts Baking soda
1/2 ts Ground nutmeg
1/2 ts Ground cloves
6 Egg whites
1 1/3 c Sugar
1 c Unsweetened applesauce
1/2 c Buttermilk
1 1/2 ts 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

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.

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