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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Healthy, whole wheat, moist carrot cake! (1.5g fat per slice) Ingredients:
2 1/2 cup carrots, grated |
8 ounce pineapple, in 100% juice, crushed, drained |
3/4 cup apple sauce, unsweetened |
3/4 cup white sugar |
3/4 cup splenda no calorie |
5 egg white, raw, fresh |
2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon allspice |
1/4 teaspoon ground cloves |
1 teaspoon vanilla extract |
1/2 cup raisins |
1/4 cup chopped walnuts |
1 1/2 cup gold medal whole wheat flour |
1 1/2 teaspoon baking soda |
1 teaspoon baking powder |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour one 10 inch Bundt pan or one 9x9 inch coated baking pan.
3. Sift together flour, baking soda and baking powder. Set aside.
4. In a large bowl, combine carrots, pineapple, applesauce and sugar.
5. (Make sure carrots and pineapple are not too moist or the cake will not bake.)
6. Add eggs, cinnamon, nutmeg, allspice, cloves, and vanilla extract.
7. Add flour mixture and mix well.
8. Stir in raisins and walnuts.
9. Pour into prepared greased and floured pans.
10. Bake for 25 minutes, or until a toothpick inserted into the cake comes out clean.
11. Allow to cool, then frost with cream cheese frosting.
12. Cream Cheese Frosting: Beat together 8 ounce fat free cream cheese, 1 cup SPLENDA no calorie sweetener, 2 tablespoon skim milk, 1 teaspoon vanilla extract
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