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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low calorie, low fat carrot cake Ingredients:
2 cup whole wheat flour |
1 cup packed brown sugar |
3 tablespoons white sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon |
1 teaspoon nutmeg |
1 teaspoon cloves |
3 egg whites |
1/3 cup applesauce, non sweetened |
2/3 cup low fat milk |
2 cups grated carrots |
3/4 cup cream cheese frosting |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 3 tablespoons of the white sugar. Beat until stiff.
3. In a large bowl combine; the wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves mix until blended. Add the applesauce and the milk and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with 1/2 tablespoon Betty Crocker whipped cream cheese frosting.
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