Carrot Cake With Cream Cheese Frosting

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* Exported from MasterCook *

 

Carrot Cake With Cream Cheese Frosting

 

Recipe By : Everyday cooking with Dr. Dean Ornish, page 222

Serving Size : 12 Preparation Time :0:00

Categories : Cakes And Frostings Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CAKE***

2 cups grated peeled carrots

1/2 cup sugar

4 ounces canned crushed pineapple with juice

4 ounces carrot puree

1/2 cup egg whites

(from approximately 4 large eggs)

OR liquid egg substitute

2 teaspoons vanilla extract

1/4 teaspoon salt

1 1/4 cups sifted cake flour

1 1/4 cups oat bran

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

***FROSTING***

8 ounces nonfat cream cheese softened

1/4 cup sugar

 

MAKES ONE 9-INCH CAKE SERVES 12

 

Preheat oven to 425 degrees F. Prepare a 9-inch pan, nonstick or lightly

sprayed with nonstick spray. In a large bowl, whisk carrots, sugar,

pineapple, carrot puree, egg whites, vanilla, and salt until well blended.

 

In another bowl, stir together flour, oat bran, baking soda, and

cinnamon. Add dry ingredients to liquid ingredients; fold in gently.

 

Pour batter into prepared pan. Bake until lightly browned and firm to the

touch, about 30 minutes. Cool in pan, then unmold and frost.

 

To make frosting: Beat cream cheese and sugar with a stiff whisk, a

hand-held mixer, or a wooden spoon until smooth and creamy. Spread evenly

over cake surface.

 

TIP: Carrots are one of the best sources of beta-carotene, which is

converted to vitamin A in the body. Beta-carotene belongs to a family of

substances known as carotenoids, plant pigments which are thought to

protect against cancer through their action as antioxidants. And you don't

have to eat carrots raw to get the benefits. In fact, cooked carrots are

high in vitamin A than raw carrots. Carrots are also a good source of

soluble fiber, vitamin C, and calcium.

 

Serving Size: 1/12 of the cake. Calories: 118 Fat: 0.9 g Cholesterol: 0 mg

Carbohydrate: 26.7 g Protein: 4.9 g Sodium: 101.3 mg.

 

 

 

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