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Fat-Free Carrot Cake



  • Prep Time: N/A
  • Cooking Time: N/A

Fat-Free Carrot Cake

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Preheat oven to 350. Thoroughly coat a 9x13 baking pan with non-stick
cooking spray. Set aside. In bowl, combine flour, wheat germ, baking soda,
baking powder, cinnamon and salt. Stir to blend and set aside. In large
mixing bowl, combine brown sugar, egg substitute, yogurt and vanilla. with
electric mixer, beat on med. speed until sugar disolves. With the mixer on
low speed, gradually add the flour mixture, beating only until all the
flour is moistened. Scrape down the sides of the bowl with spatula. Fold in
pineapple, raisins and carrots. Pour batter into prepared pan and smooth
surface. Bake 30-40 min. Allow to cool completely. Spread top lightly with
LIGHT CREAM CHEESE FROSTING-With electric mixer, beat cream cheese until
soft. Gradually add the sugar and beat until fluffy. Add the vanilla and
almond extracts and lemon juice and continue beating until smooth and
fluffy.

Ingredients:

BETTE LELAND (CGVH43B)
1 1/2 c Unbleached flour
1/2 c Wheat germ
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1/4 ts Salt
1 c Brown sugar
1 c Fat-free egg substitute
8 oz Non-fat plain yogurt
2 ts Vanilla
8 oz Can pineapple tidbits in
-natural juice; drain
1 c Raisins
2 c Carrots; shred
4 oz Light cream cheese; or
-neufchatel; soft
2 1/2 c Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
2 ts Lemon juice

Serves:

12 Servings
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