Home Made Recipes

Carrot Cake II

Carrot Cake II

Components

Unique recipe makes 1 – 9 x thirteen inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 6 egg whites

  • 1 1/three cups white sugar

  • 1 cup applesauce

  • 1/2 cup skim milk

  • 1 1/2 teaspoons vanilla extract

  • 1/four teaspoon floor cloves

  • half teaspoon floor nutmeg

  • 1 tablespoon floor cinnamon

  • 2 teaspoons baking soda

  • 1 cup entire wheat flour

  • 1 cup all-objective flour

  • 1 (eight ounce) can crushed pineapple with juice

  • 2 cups shredded carrots

  • half cup chopped walnuts

  • half cup raisins

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  • PREP

    20 minutes

  • COOK

    forty minutes

  • READY IN

    1 hr

Carrot Cake II

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Calmly grease a 9X13 inch pan with non-fats cooking spray.
  2. In giant 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 ready pan.
  3. Bake for 35 – forty minutes within the preheated oven. It’s completed when toothpick inserted in middle comes out clear.

Vitamin

  • Energy
  • 167 kcal
  • eight%
  • Carbohydrates
  • 34.1 g
  • eleven%
  • Ldl cholesterol
  • < 1 mg
  • < 1%
  • Fats
  • 2.four g
  • four%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • three.9 g
  • eight%
  • Sodium
  • 171 mg
  • 7%

* % Day by day Values are based mostly on a 2,000 calorie weight-reduction plan.

Recipe by Sally Smircich

“This recipe delivers a low-fats model of a perennial favourite via use of applesauce: carrot cake with walnuts, raisins, and pineapple.”

Categories:   Carrot Cake

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