Carrot Cake

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* Exported from MasterCook *

 

Carrot Cake

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup all-purpose flour

2/3 cup whole-wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 cup plus 2 tablespoons sugar

1/2 cup vegetable oil

2 large eggs

4 medium carrots -- peeled and grated (2 cups)

1 cup drained canned crushed pineapple or

pineapple tidbits (no sugar added)

1/2 cup raisins

2 egg whites

1/4 cup confectioners’ sugar

 

Preheat the oven to 350°F. Line a 9—inch cake pan with parchment or wax paper;

lightly spray with non— stick spray, and dust with

flour.

 

Sift together the all—purpose flour, whole—wheat flour, baking soda, baking

powder, and cinnamon in a bowl.

 

Beat the sugar, oil, and whole eggs until smooth in a bowl. Add in the flour

mixture and stir until just combined. Stir in the

carrots, pineapple, and raisins.

 

With an electric mixer on medium speed, beat the egg whites in a large bowl

until they form medium peaks, 3—5 minutes. Using a

whisk, gently stir 1/3 of the whites into the batter to lighten it. With a

rubber spatula, gently fold in the remaining whites. Pour

the batter into the pan and bake until a toothpick inserted in the center of the

cake comes out clean, about 45 minutes.

 

Cool in the pan on a rack for 10 minutes; remove the cake from the pan and

finish cooling on the rack. Dust with confectioners’

sugar.

 

Per serving (1 slice): 198 Cal, 8 g Fat, 1 g Sat Fat, 27 mg Chol, 124 mg Sod, 31

g Carb, 2 g Fib, 3 g Prot, 20 mg Calc. POINTS per

serving: 4.

 

S(Formatted by):

" KES on 12/22/00 "

 

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NOTES : For a pretty presentation, cover the baked cake with a paper doily and

then dust it with confectioners’ sugar. After

dusting, carefully lift away the doily, leaving the sugared design intact.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0