Frosted carrot cake
1 Servings
Ingredients
| Quantity | 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 |
| Orange-cream cheese frosting | ||
| Garnishes: grated carrot; carrot strips, fresh mint sprigs | ||
Directions
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