Fat-free carrot cake

1 Servings

Ingredients

Quantity Ingredient
2¾ cup Flour
2 Egg whites
½ teaspoon Baking powder
¾ cup Nonfat buttermilk
½ teaspoon Baking soda
2 teaspoons Vanilla extract
½ teaspoon Salt
½ teaspoon Coconut extract
1 teaspoon Cinnamon
1 cup Golden raisin
½ teaspoon Allspice
1½ pounds Carrots shredded coarse
1 teaspoon Ginger
8 ounces Can crushed pineapple in syrup; drained
1 cup Molasses
1 cup Light brown sugar
½ teaspoon Nutmeg
Butter flavored cooking spray
1 cup Nonfat sour cream
¼ teaspoon Coconut extract
⅓ teaspoon Pineapple preserves
⅔ cup Powdered sugar
½ cup Light brown sugar

Directions

ICING

From: srasheed@... (Sam M Rasheed) Combine icing ingredients in a medium sized bowl and mix well. Refrigerate uncovered.

Preheat oven to 325 degrees. Spray three 81/2" round cake pans with cooking spray and wipe with a paper towel to absorb the excess. In a medium sized bowl combine flour, baking powder, baking soda, salt, and spices and mix well. In a large bowl, combine brown sugar, molasses, egg whites, buttermilk, vanilla, coconut extract, and drained pineapple and mix well.

Add raisins and carrots and stir well. Add the dry mixture to the wet mixture and mix well. Spoon batter into the three pans equally. Bake for 40 minutes. Let cakes cool for 5-10 minutes before removing them from pans.

Remove from pans and cool completely. Assemble cake by covering two layers of cake with icing. Stack these iced layers and top them with plain layer.

Spread the rest of the icing over the top and sides of cake. Refrigerate for several hours or overnight before serving. 14 servings.

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

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