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Fat-Free Carrot Cake #2

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  • 2 3/4 c Flour
  • 2 Egg whites
  • 1/2 ts Baking powder
  • 3/4 c Nonfat buttermilk
  • 1/2 ts Baking soda
  • 2 ts Vanilla extract
  • 1/2 ts Salt
  • 1/2 ts Coconut extract
  • 1 ts Cinnamon
  • 1 c Golden raisin
  • 1/2 ts Allspice
  • 1 1/2 lb Carrots shredded coarse
  • 1 ts Ginger
  • 8 oz Can crushed pineapple in syrup; drained
  • 1 c Molasses
  • 1 c Light brown sugar
  • 1/2 ts Nutmeg
  • Butter flavored cooking spray
  • 1 c Nonfat sour cream
  • 1/4 ts Coconut extract
  • 1/3 ts Pineapple preserves
  • 2/3 c Powdered sugar
  • 1/2 c Light brown sugar


From: (Sam M Rasheed)
Combine icing ingredients in a medium sized bowl and mix well. Refrigerate uncovered.
Preheat oven to 325 degrees. Spray three 81/2" round cake pans with cooking spray and wipe with a paper towel to absorb the excess. In a medium sized bowl combine flour, baking powder, baking soda, salt, and spices and mix well. In a large bowl, combine brown sugar, molasses, egg whites, buttermilk, vanilla, coconut extract, and drained pineapple and mix well. Add raisins and carrots and stir well. Add the dry mixture to the wet mixture and mix well. Spoon batter into the three pans equally. Bake for 40 minutes. Let cakes cool for 5-10 minutes before removing them from pans. Remove from pans and cool completely. Assemble cake by covering two layers of cake with icing. Stack these iced layers and top them with plain layer. Spread the rest of the icing over the top and sides of cake. Refrigerate for several hours or overnight before serving. 14 servings.
Posted to JEWISH-FOOD digest by (Deena Abraham) on Nov 2, 1998, converted by MM_Buster v2.0l.