"low-fat carrot cake"

Yield: 1 servings

Measure Ingredient
4 cups Carrots, grated (spoon, not packed into cup)
2 cups Sugar
1 (8 oz.) can crushed pineapple
½ cup Apple butter
4 larges Egg whites
2 teaspoons Vanilla
2 cups Flour
2 teaspoons Each baking soda & cinnamon
½ teaspoon Salt
¾ cup Raisins

Preheat oven to 375 degrees. Coat a 9 x 13 inch baking pan with non-stick vegetable spray. Set aside. In large bowl combine carrots, sugar, pineapple, apple butter, egg white and vanilla. Stir to blend. Add remaining ingredients except raisins. Mix completely.

Gently stir in raisins. Spread batter in pan. Bake about 45 minutes until pick inserted into center comes out clean. Cool on rack. Cut into squares. From: Barry Weinstein Date: 28 Feb 95 Submitted By FLORENCE THOMPSON On 04-24-95

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