Low-oil banana carrot cake

12 servings

Ingredients

Quantity Ingredient
¾ cup Bananas, pureed
¼ cup Oil
2 cups Sugar
3 mediums Eggs
3½ cup Carrots, shredded
½ cup Crushed pineapple, drained
1 teaspoon Vanilla
2 teaspoons Baking soda
2 teaspoons Cinnamon
¼ teaspoon Allspice
½ teaspoon Salt
2 cups Flour

Directions

Heat the oven 350. Lightly coat a 9x13-inch baking pan with nonstick cooking spray. Set aside. In a large bowl with a electric mixer set on medium speed or a whisk, beat the banana puree, sugar and oil together until the sugar has dissolve. Beat in the eggs one at a time. Stir in the carrots, pineapple and vanilla. In another bowl, combine the flour, baking soda, cinnamon, allspice and salt. Mix the dry ingredients into the liquid ingredients, beating on low speed just until everything has been combined. Do not overbeat. Pour batter into the prepared pan, and bake for 40 to 45 minutes, or until the cake surface is firm to the touch and a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes before removing from the pan. Sprinkle top with powder sugar.

Test kitchen notes: The cake can be frozen for up to two months and refrigerated for a week.

Calories per serving: 201 Number of Servings: 12 Fat grams per serving: 7⅖ Approx. Cook Time: Cholesterol per serving: 106 Marks:

Submitted By MARY SMITH On 01-14-95

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