Reduced - Fat Carrot Cake
Sifted cake flour
Grated carrots (5 to 6
8oz crushed pineapple
Low fat cream cheese,
Pure vanilla extract
Cake: Preheat oven to 350 degrees. Coat the inside of three 9 inch
layer cake pans with vegetable oil cooking spray. line the bottoms with wax
paper and set aside. Spread walnuts in a pie plate and bake 8 - 10 minutes,
or until fragrant. Let cool and chop coarsely. In a medium size bowl, stir
together flour, cinnamon, baking powder, soda and salt. In a large bowl,
whisk together eggs and egg whites. Add sugar, prune puree and oil and
whisk until smooth. Add the flour mixture to the egg mixture and stir with
a wooden spoon until blended. Stir in carrots, pineapple and the toasted
walnuts. Divide the batter among the prepared pans and bake 30 to 35
minutes, or until a cake tester inserted in the center comes out clean. Let
cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto
racks. Peel off paper and let cool completely. Place 1 cake layer on a
serving plate, Spread a scant 1/2 cup cream cheese frosting over it. Top
with another cake layer and spread another scant 1/2 cup frosting. Place
the third layer on top and spread top and sides with remaining frosting.
Cream Frosting: In a mixing bowl,combine cream cheese, sugar and vanilla;
beat with an electric mixer until smooth and creamy.
Prune Puree: To make prune puree, combine 6 oz (1 cup) pitted prunes with 6
tbsp. hot water in a food processor and process util smooth. Makes 1 cup.
NOTE: One cup puree contains 407 calories and 1 gram fat. 1 cup of butter
contains 1,600 calories and 182 grams of fat. 1 cup of oil contains 1,944
calories and 218 grams fat.
Makes 16 servings each 310 calories, 6 gram protein, 10 gram carbohydrates,
392 milligrams sodium, 34 milligrams colesterol.
From United Features Syndicate as seen in March 1993 Food Section of