Almost Fat Free Carrot Cake
FruitRite® has replaced the oil in this recipe to reduce the fat while still maintaining moisture, texture and flavor. If you still desire some fat try eating this delicious cake with a little light cream cheese instead of using icing. (the cake is already sweet enough without spreading a sugary icing on top). ENJOY!
4 cups (1000 ml) grated carrots (spooned, not packed into cup)
2 cups (500 ml) granulated white sugar
8 ounces (250 ml) canned crushed pineapple
1 cup (250 ml) FruitRite®
4 large egg whites
2 tsp. (10 ml) vanilla extract
2 1/2 cups (625 ml) whole wheat flour
2 tsp. (10 ml) baking soda
2 tsp. (10 ml) cinnamon
1/2 tsp. (2.5 ml) salt
1. Preheat oven to 375 degrees Fahrenheit. Coat a 9 x 13 inch baking pan with vegetable cooking spray and set aside.
2. In a large bowl combine the carrots, sugar, pineapple, FruitRite, egg whites and vanilla. Stir together well.
3. Add remaining ingredients and blend together thoroughly. Pour into baking pan. Bake for approximately 45 minutes or until a toothpick comes out clean when inserted into the centre of the cake.
4. Cool on rack. Cut into 15 pieces.
NUTRIENT ANALYSIS PER PIECE
Calories: 250 calories
Carbohydrate: 60 grams
Protein: 5 grams
Fat: 0.6 grams