Carrot cake #15

Yield: 16 Servings

Measure Ingredient
2 cups Allpurpose flour
2 teaspoons Cinnamon
1 teaspoon Baking powder
1 teaspoon Baking soda
¾ teaspoon Salt
¼ teaspoon Nutmeg
1 pinch Cloves
1½ cup Sugar
1 can (8-oz) crushed pineapple in juice
3 tablespoons Sugar-free applesauce
1 teaspoon Vanilla extract
3 cups Shredded carrots
3 larges Egg whites

From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: P.L. Karas

Preheat oven to 350 F. Line 13X9 inch baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Stir together: sugar, pineapple, applesauce and vanilla in mixer bowl until smooth. Stir in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes or until tooth pick inserted in center comes out clean. Cool in pan on wire rack. Invert cake onto wax paper. Remove pan and foil. Spread " Fluffy Frosting" over cooled cake.

Note: I think when I made this, I just sprayed the pan ( no foil) , baked the cake, cooled it in the pan and spread the frosting on just the top in the pan. Served the cake from the pan.



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