CARROT CAKE II

Carrot Cake II image

This recipe delivers a low-fat version of a perennial favorite through use of applesauce: carrot cake with walnuts, raisins, and pineapple.

Provided by Sally Smircich

Categories Desserts Cakes Sheet Cake Recipes

Time 1h

Yield 18

Number Of Ingredients 15

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Ingredients

6 egg whites
1 ⅓ cups white sugar
1 cup applesauce
½ cup skim milk
1 ½ teaspoons vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
½ cup chopped walnuts
½ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.

Nutrition Facts : Calories 167 calories, Carbohydrate 34.1 g, Cholesterol 0.1 mg, Fat 2.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 171.1 mg, Sugar 21.6 g