Another Light Carrot Cake
From jo_jo_ba 16 years ago
- 40 minutes to make
- Serves 20
Another lightened version of carrot cake, made moist with vanilla yogurt, apple butter, pineapple and buttermilk for a great tangy dessert that cries out for a cup of tea. The carrots are pureed rather than grated in this version.
Ingredients
- 4 egg whites shopping list
- ¾ cup sugar shopping list
- ½ cup apple butter shopping list
- ½ cup pureed carrots shopping list
- 1 tsp olive oil shopping list
- ½ cup buttermilk shopping list
- ½ cup non-fat vanilla yogurt shopping list
- 1 ½ teaspoons vanilla extract shopping list
- ¼ teaspoon ground cloves shopping list
- ½ teaspoon ground nutmeg shopping list
- 1 tablespoon ground cinnamon shopping list
- 2 teaspoons baking soda shopping list
- 1 cup whole wheat pastry flour shopping list
- 1 cup flour shopping list
- 1 (8 ounce) can crushed pineapple with juice shopping list
- 2 cups shredded carrots shopping list
- ½ cup dried cherries or cranberries shopping list
How to make it
- 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.
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