Low fat carrot cake

Yield: 1 Servings

Measure Ingredient
2½ cup All-purpose flour
½ cup Canola oil
¾ cup Sugar
1 cup Firmly packed dark brown sugar
½ cup Low fat buttermilk
2 teaspoons Baking soda
2 teaspoons Baking powder
2 teaspoons Cinnamon
½ teaspoon Allspice
¼ teaspoon Salt
3 cups Shredded carrot
4 larges Eggs
8 ounces Fat free cream cheese
16 ounces Powdered sugar
2 teaspoons Vanilla

ICING

From: srasheed@... (Sam M Rasheed) Preheat the oven to 350 degrees. Grease two 9x5 loaf pans. With an electric mixer on low, beat together the eggs, oil, sugar, brown sugar, and buttermilk. When combined, stir in the flour, baking soda, baking powder, cinnamon, allspice, salt and carrots. Divide the batter evenly between the two pans. Bake for 40 minutes, until a toothpick comes out clean. Remove from oven and let cool for 15 minutes before removing from pans. Combine the cream cheese, powdered sugar, and vanilla until well combined. Spread over the two cakes and serve.

Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Nov 2, 1998, converted by MM_Buster v2.0l.

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