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Desserts -
Guilt-Free Carrot Cake
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| INGREDIENTS |
- 6 ounces pitted prunes
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6 tablespoons hot water
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21/2 cups sifted flour
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2 teaspoons cinnamon
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2 teaspoons baking powder
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11/2 teaspoons baking soda
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1 teaspoon salt
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2 large eggs
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2 large egg whites
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2 cups sugar
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1/3 cup vegetable oil
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1/4 cup walnuts
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2 cups grated carrots (5-6 small carrots)
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1 (8-ounce) can crushed pineapple, drained
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| INSTRUCTIONS |
Combine pitted prunes with hot water in a food processor; puree until smooth. Set aside.
Preheat oven 350°. Coat the insides of three 9-inch round cake pans with nonstick cooking spray. Line the bottoms with wax paper.
In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs and egg whites. Add sugar, prune puree, and oil; whisk until smooth. Add flour mixture to egg mixture and stir with a wooden spoon until blended. Stir in walnuts, carrots, and pineapple.
Divide batter among the cake pans and bake for 30-35 minutes or until a toothpick or knife inserted in the center comes out clean. Cool for five minutes in the pan on a rack. Loosen edges and flip cake upside down onto rack. Peel off wax paper and cool completely.
Frosting:
16 ounces low-fat cream cheese, softened
3/4 cup powdered sugar
2 teaspoons pure vanilla extract
In a mixing bowl, combine frosting ingredients with mixer until smooth and creamy. Frost between layers and top and sides of cooled cake.
Note: No one can tell there are prunes in this cake! It is just as good and has about one-third the fat of a regular carrot cake. |
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