Post by TaQuilla on Aug 6, 2007 9:13:09 GMT -5
Lighter than the usual SUPER high fat version...
Lite Carrot Cake Yield 1-9x13 cake/ 2 9-inch rounds
(24 servings)
INGREDIENTS
1 cup cake flour*
1 cup whole wheat flour
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 eggs
1/3 cup vegetable oil (or applesauce )
2/3 cup buttermilk (or plain yogurt)
1 1/2 cups grated carrots
1/2 teaspoon each of ginger, cloves, nutmeg & allspice (optional)
1/2 - 1 teaspoon vanilla
3/4 cup chopped pecans or walnuts (optional, I sometimes just sprinkle them over the frosting in case someone doesn't like nuts, and it makes it look pretty )
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon (and other spices, if using), mix until blended. Add the oil, buttermilk, and vanilla, and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots (and nuts, if using). Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
*I've never used cake flour in this recipe before, because it's bleached - I've used either unbleached all purpose, or all whole wheat (White Whole Wheat or WW pastry flour - I prefer King Arthur Flour)
NUTRITION INFORMATION (as is, without applesauce and WW substitutions)
Servings Per Recipe: 24
Amount Per Serving
Calories: 132
Total Fat: 3.9g
Cholesterol: 27mg
Sodium: 94mg
Total Carbs: 22.6g
Dietary Fiber: 1g
Protein: 2.3g
adapted from allrecipes.com
Lite Carrot Cake Yield 1-9x13 cake/ 2 9-inch rounds
(24 servings)
INGREDIENTS
1 cup cake flour*
1 cup whole wheat flour
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 eggs
1/3 cup vegetable oil (or applesauce )
2/3 cup buttermilk (or plain yogurt)
1 1/2 cups grated carrots
1/2 teaspoon each of ginger, cloves, nutmeg & allspice (optional)
1/2 - 1 teaspoon vanilla
3/4 cup chopped pecans or walnuts (optional, I sometimes just sprinkle them over the frosting in case someone doesn't like nuts, and it makes it look pretty )
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon (and other spices, if using), mix until blended. Add the oil, buttermilk, and vanilla, and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots (and nuts, if using). Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
*I've never used cake flour in this recipe before, because it's bleached - I've used either unbleached all purpose, or all whole wheat (White Whole Wheat or WW pastry flour - I prefer King Arthur Flour)
NUTRITION INFORMATION (as is, without applesauce and WW substitutions)
Servings Per Recipe: 24
Amount Per Serving
Calories: 132
Total Fat: 3.9g
Cholesterol: 27mg
Sodium: 94mg
Total Carbs: 22.6g
Dietary Fiber: 1g
Protein: 2.3g
adapted from allrecipes.com