Carrot Raisin Cake (ovo) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: +2TB whole wheat pastry,
Flour,
1 1/2 tsp: Baking soda,
1 1/2 tsp: Cream of tartar,
1 1/2 tsp: Cinnamon,
1/4 tsp: Ground nutmeg,
1 1/2 cup: Honey, (I think this could be
Cut in half),
1/3 cup: Frozen pineapple juice,
Concentrate, defrosted
2 tsp: Vanilla,
2: Egg whites, unbeaten, (or egg
Replacer to equal),
1 1/2 cup: Grated, peeled carrots
2: 4 oz. jars carrot baby food,
Puree,
1 cup: Raisins,
2: Egg whites, lightly beaten
, or egg replacer to equal
Directions:
Preheat oven to 325 degrees. In large mixing bowl, combine flour,
baking soda, cream of tartar, cinnamon and nutmeg. Set aside.
In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg
white mixture and carrots. Stir into flour mixture and mix until
just blended. Stir in raisins. Gently stir in lightly beaten egg
white mixture. Do not overmix!
Spoon batter into two 9" round nonstick baking pans. Bake at 325
degrees for 40-45 mins or until toothpick comes out clean. Cool on
wire racks for 20-30 mins and remove from pans.
This is a delicious cake! Can be sprinkled with powdered sugar or
frosted with melted fruit preserves if you dont have a lowfat
frosting recipe.
Source: from "Baking Without Fat"
Posted by "Natalie Frankel" to the
Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
baking soda, cream of tartar, cinnamon and nutmeg. Set aside.
In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg
white mixture and carrots. Stir into flour mixture and mix until
just blended. Stir in raisins. Gently stir in lightly beaten egg
white mixture. Do not overmix!
Spoon batter into two 9" round nonstick baking pans. Bake at 325
degrees for 40-45 mins or until toothpick comes out clean. Cool on
wire racks for 20-30 mins and remove from pans.
This is a delicious cake! Can be sprinkled with powdered sugar or
frosted with melted fruit preserves if you dont have a lowfat
frosting recipe.
Source: from "Baking Without Fat"
Posted by "Natalie Frankel"
Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp