Free Recipe Lowfat Carrot Cake
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Lowfat Carrot Cake Recipe
4 c Grated carrots
2 c Sugar
1 cn Crushed pineapple; (8 oz)
1 c Prune puree; * see note
4 lg Egg whites
2 ts Vanilla
2 c Flour
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
3/4 c Shredded coconut meat
Lowfat Carrot Cake Preparation
Preheat oven to 375F. Coat a 9×13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. Cool on rack. Cut into squares to serve. * can substitute jarred baby food prunes (about 4 2 1/2 oz jars) NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g Recipe by: California Prune Board Posted to EAT-LF Digest by Pallotta,Nancy <nancye@neo.rr.com> on Jun 14, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Lowfat Carrot Cake?
If you know a better Lowfat Carrot Cake Recipe please comment below.