Frosted carrot cake

Yield: 1 Servings

Measure Ingredient
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
⅓ cup Raisins
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
¼ teaspoon Salt
\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

Similar recipes