Carrot Cake (Fatfree)
Barlett, halves in unsweetened juice
Firmly packed light brown sugar
Heat oven to 350 degrees F. Generously grease a 9-inch decorative tube pan. In large bowl, with electric mixer on medium speed, beat pear puree, brown sugar, and egg whites until well blended, scraping bowl occasionally with rubber spatula.
Reduce mixer speed to low; beat in flour mixture, orange rind, and juice just until flour mixture is moistened. Do not ovebeat. With rubber spatula, fold in carrots and strawberries until well mixed. Pour into prepared pan.
Bake 45 to 55 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack and remove pan; cool cake completely.
Just before serving, transfer cake to serving plate. Place confectioner' sugar in small strainer and sift over top of cake. Garnish plate with carrot tops, if desired.
In large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. Drain pears, reserving juice for another use. In food processor fitted with chopping blade, process pears until smooth; set aside.