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Carrot cake

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Ingredients/Components

vanilla extract - 1 Tbsp
salt - 1/2 tsp
confectioners sugar - 3/4 c
baking soda - 1/2 tsp
all-purpose flour - 2 c
firmly packed brown sugar
lemon juice - 2 Tbsp
ground cinnamon - 2 tsp
ground allspice - 1 Tbsp
whole wheat flour - 2 c
part-skim Ricotta cheese
large egg whites - 6 item
walnuts - 1/4 c
crushed pineapple, drained - 1/2 c
grated rind of 1 lemon
low-fat yogurt - 3/4 c
vegetable oil spray - 1 item
grated carrots about 6 - 2 c
vegetable oil low saturated - 3/4 c
jar carrots, strained - 1 1/2

How to make carrot cake:

Topping:1 c. part-skim Ricotta cheese3/4 c. low-fat yogurt3/4 c. confectioners sugar grated rind of 1 lemon1 tsp. vanilla extract Preheat oven to 350°. Spray a nonstick Bundt pan with vegetable oil. In a large bowl, sift together flours, salt, baking soda, baking powder, allspice and cinnamon. Mix well; set aside. In another large bowl, combine oil, brown sugar, egg whites, strained carrots and vanilla. Mix until no lumps remain. In another bowl, place grated carrots, pineapple and lemon juice; mix well. Add the flour mixture and carrot-pineapple mixture, alternately to the liquid mixture, beginning and ending with flour.

Pour batter evenly into prepared pan. Bake on middle rack of oven for 55 minutes or until a cake tester inserted into the center comes out moist, not wet. Remove from oven and let cool on wire rack for 5 minutes. Remove cake from pan and when completely cooled, wrap with aluminum foil to retain moisture.

Place all topping ingredients in a large bowl. Using an electric mixer, mix 1 minute. Refrigerate for 30 minutes before serving. Place a spoonful on each slice.

Makes 1 Bundt cake. Approximately 2 cups of topping serves 20. Only 4 grams of cholesterol per serving.

Recipe categories: Desserts, Cakes, Carrots.

Rating:

3.9

Average rating: 3.9, total votes: 7

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