Another Light Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 egg whites¾ cup sugar½ cup apple butter½ cup pureed carrots1 tsp olive oil½ cup buttermilk½ cup non-fat vanilla yogurt1 ½ teaspoons vanilla extract¼ teaspoon ground cloves½ teaspoon ground nutmeg1 tablespoon ground cinnamon2 teaspoons baking soda1 cup whole wheat pastry flour1 cup flour1 (8 ounce) can crushed pineapple with juice2 cups shredded carrots½ cup dried cherries or cranberries
Preheat oven to 350 F. Lightly grease a 9X13 inch pan with non-fat cooking spray.
In large mixing bowl, beat egg whites until frothy.
Slowly beat in sugar, then apple butter, pureed carrots, olive oil, buttermilk, yogurt and vanilla.
Stir in cloves, nutmeg, cinnamon, baking soda, and flour.
Stir in, one ingredient at a time, pineapple (with juice), carrots, and cherries.
Pour into the prepared pan. Bake for 35 - 40 minutes in the preheated oven.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
In large mixing bowl, beat egg whites until frothy.
Slowly beat in sugar, then apple butter, pureed carrots, olive oil, buttermilk, yogurt and vanilla.
Stir in cloves, nutmeg, cinnamon, baking soda, and flour.
Stir in, one ingredient at a time, pineapple (with juice), carrots, and cherries.
Pour into the prepared pan. Bake for 35 - 40 minutes in the preheated oven.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 115.9
- Total Fat: 0.5 g
- Cholesterol: 0.4 mg
- Sodium: 34.2 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.1 g
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