1 cup Unbleached flour
1 cup Whole-grain wheat flour
2 1/2 tsp Ground cinnamon
2 tsp Baking soda
1/2 tsp Ground nutmeg
1/2 tsp Ground cloves
6 Egg whites
1 1/3 cup Sugar
1 cup Unsweetened applesauce
1/2 cup Buttermilk
1 1/2 tsp Vanilla extract
8 oz Crushed pineapple in juice, undrained
2 cup Shredded carrots
2/3 cup Walnuts, chopped
1/2 cup Raisins
1 3/4 cup Low-Fat Cream Cheese Frosting
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From: Suzanne O'Dowd <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.
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