Yield: 1 Servings
|1 cup||Firmly packed brown sugar|
|¾ cup||Egg substitute|
|¾ cup||Nonfat buttermilk|
|1 can||(8-ounce) crushed pineapple; drained|
|2 cups||Grated carrot|
|3 tablespoons||Vegetable oil|
|2 teaspoons||Vanilla extract|
|1½ cup||All-purpose flour|
|⅔ cup||Whole wheat flour|
|2 teaspoons||Baking soda|
|2 teaspoons||Ground cinnamon|
|\N \N||Orange-cream cheese frosting|
|\N \N||Garnishes: grated carrot; carrot strips, fresh mint sprigs|
Combine first 8 ingredients in a large bowl. Combine flours and next 3 ingredients, and stir into brown sugar mixture. Pour into a 13- x 9-inch pan coated with vegetable cooking spray.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread with frosting -- find a recipe for orange-cream cheese frosting below.
Cover and chill. Garnish, if desired. Makes 18 servings. Per serving: Calories 205, Fat 4.7g.
Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998