Cholesterol-free carrot cake

16

Ingredients

Quantity Ingredient
3 cups Flour
2 teaspoons Cinnamon
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1¼ cup Packeddark brown sugar
8 ounces Container frozen egg substitute, thawed
¾ cup Salad oil
1 teaspoon Vanilla
3 Clightly packed shredded carrots (about 4 large)
16 ounces Can crushed pineapple in its own juice
1 cup Walnuts, chopped
Confectioners' sugar for garnish

Directions

Preheat oven to 350. Spray 10 cup fluted tube pan with nonstick cooking spray. In large bowl, mix flour, cinnamon, baking powder, baking soda and salt. In medium bowl, with wire whisk or fork, beat brown sugar, egg substitute, salad oil and vanilla until smooth. Stir egg-substitute mixture, shredded carrots, pineapple with its own juice and walnuts into flour mixture just until flour is moistened. Pour batter into tube pan Bake 60 to 65 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan and cool completely on rack. To serve, sprinkle top of cake with confectioners' sugar. Makes 16 servings

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