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October 2018

Carrot Cake Recipes

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ReducedFat Carrot Cake Recipe

ReducedFat Carrot Cake recipe and other carrot cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ReducedFat Carrot Cake recipe  PDF


REDUCED FAT CARROT CAKE 1/4 c Walnuts
2 1/2 c Sifted cake flour
2 ts Cinnamon
2 ts Baking powder
1 1/2 ts Bakeing soda
1 ts Salt
2 lg Eggs
2 lg Egg whites
2 c Sugar
1 c Prune puree (see below)
1/2 c Vegetable oil
2 c Grated carrots (5 6 small)
8 oz Crushed pineapple, (8 oz)
thoroughly drained Frosting (see below) FROSTING 12 oz Low fat cream cheese,
softened 1/2 c Confectioners' sugar
1 1/2 ts Pure vanilla e tract
Preheat oven to 350 degrees. Coat inside of three 9 inch round layer cake pans with non stick cooking spray. Line the bottoms with wa paper and set aside. Spread walnuts in a pie plate and bake for 8 to 10 minutes at 350 degrees, or until fragrant. Let cool chop coarsely. Toasting the walnuts brings out their nutty flavor, and means you don't need to use as many as in traditional recipes. In a medium sized bowl, stir together flour, cinnamon, baking powder, baking 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 mi ture to the egg mi ture 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 for 30 to 35 minutes at 350 degrees, 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. TO MAKE PRUNE PUREE: In a food processor, combine 6 ounces (1 cup) pitted prunes with 6 tablespoons hot water process until smooth. Makes 1 cup. One cup of prune puree contains 407 calories and 1 gram of fat a cup of butter contains 1,600 calories and 182 grams of fat and a cup of oil contains 1,944 calories and 218 grams of fat. FROSTING In a mi ing bowl, combine cream cheese, sugar and vanilla beat with an electric mi er until smooth and creamy. TO ASSEMBLE CAKE: Place 1 cake layer on a serving plate. Spread a scant 1/2 cup of frosting over it. Top with another cake layer and spread
another scant 1/2 cup frosting. Place third layer on top and spread with remaining frosting. Serves 16. Calories: 310 per serving Protein: 6 grams Fat: 10 grams Carbohydrate: 52 grams Sodium: 392 milligrams Cholesterol: 34 milligrams.

ReducedFat Carrot Cake recipe and other carrot cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
602 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print ReducedFat Carrot Cake recipe  PDF   Carrot Cake recipes RSS   Thumsb up

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