Reduced - fat carrot cake
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Reduced - fat carrot cake
  Cakes    Carrots  
Last updated 6/12/2012 12:52:23 AM. Recipe ID 14096. Report a problem with this recipe.
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      Title: Reduced - fat carrot cake
 Categories: Cakes, Low-cal
      Yield: 16 servings
    1/4 c  Walnuts
  2 1/2 c  Sifted cake flour
      2 ts Cinnamon
      2 ts Baking powder
  1 1/2 ts Soda
      1 ts Salt
      2 lg Eggs
      2 lg Egg whites
      2 c  Sugar
    1/3 c  Vegetable oil
      2 c  Grated carrots (5 to 6
           -small carrots)
      1 cn 8oz crushed pineapple
           Thoroughly drained
     12 oz Low fat cream cheese,
    1/2 c  Powdered sugar
  1 1/2 ts Pure vanilla extract
      1 c  Pitted prunes
      6 tb Hot water
      Cake: Preheat oven to 350 degrees. Coat the inside of three 9 inch
  layer cake pans with vegetable oil cooking spray. line the bottoms
  with wax paper and set aside. Spread walnuts in a pie plate and bake
  8 - 10 minutes, or until fragrant. Let cool and chop coarsely. In a
  medium size bowl, stir together flour, cinnamon, baking powder, soda
  and salt. In a large bowl, whisk together eggs and egg whites. Add
  sugar, prune puree and oil and whisk until smooth. Add the flour
  mixture to the egg mixture and stir with a wooden spoon until
  blended. Stir in carrots, pineapple and the toasted walnuts. Divide
  the batter among the prepared pans and bake 30 to 35 minutes, or
  until a cake tester inserted in the center comes out clean. Let cool
  for 5 minutes in the pan on a rack. Loosen edges and invert cakes
  onto racks. Peel off paper and let cool completely. Place 1 cake
  layer on a serving plate, Spread a scant 1/2 cup cream cheese
  frosting over it. Top with another cake layer and spread another
  scant 1/2 cup frosting. Place the third layer on top and spread top
  and sides with remaining frosting.
  Cream Frosting: In a mixing bowl,combine cream cheese, sugar and
  vanilla; beat with an electric mixer until smooth and creamy.
  Prune Puree: To make prune puree, combine 6 oz (1 cup) pitted prunes
  with 6 tbsp. hot water in a food processor and process util smooth.
  Makes 1 cup. NOTE: One cup puree contains 407 calories and 1 gram
  fat. 1 cup of butter contains 1,600 calories and 182 grams of fat. 1
  cup of oil contains 1,944 calories and 218 grams fat.
  Makes 16 servings each 310 calories, 6 gram protein, 10 gram
  carbohydrates, 392 milligrams sodium, 34 milligrams colesterol.
  From United Features Syndicate as seen in March 1993 Food Section of
  Houston Chronicle

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Recipe ID 14096 (Apr 03, 2005)

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