Cranberry sauce carrot (any size)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves |
| 1 | cup | Brown sugar -- packed |
| 1 | cup | Granulated sugar |
| 1 | cup | Applesauce -- at room |
| Temperature | ||
| 4 | Egg whites -- whipped | |
| 1 | cup | Whole berry cranberry sauce |
| 1 | cup | Carrots -- peeled/shredded |
| ½ | cup | Lemon peel -- shredded |
Directions
Preheat oven at 350. Prepare pan(s) with cooking spray and flour.
In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sugars. In another mixing bowl, combine applesauce, egg whites, cranberry sauce, carrots, and lemon peel. Mix dry ingredients with wet ingredients just until moistened.
Pour batter into prepared pan(s). Bake for 50 to 55 minutes depending on pan size.
Recipe By : Anita A. Matejka