Carrot Cake
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Carrot Cake
YIELD Makes 15 servings
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An average-size carrot has about 30 calories and contains enough beta carotene to supply your body with more than 4 times the Recommended Dietary Allowance for vitamin A!
INGREDIENTS
| 1/4 | cup walnuts, chopped |
| 1 | cup whole wheat flour |
| 1 | cup all-purpose flour |
| 2 | teaspoons baking soda |
| 2 | teaspoons ground cinnamon |
| 1/2 | teaspoon salt |
| 1 | whole egg |
| 3 | egg whites |
| 1‑1/2 | cups granulated sugar |
| 3/4 | cup buttermilk |
| 1/2 | cup unsweetened applesauce |
| 1/4 | cup vegetable oil |
| 3 | teaspoons vanilla, divided |
| 2 | cups grated peeled carrots |
| 1 | can (8 ounces) crushed pineapple in juice, drained |
| 1‑1/2 | cups powdered sugar |
| 1 | tablespoon fat-free (skim) milk |
| 1 | tablespoon water |
PREPARATION:
- Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray. Toast walnuts 8 to 10 minutes or until golden brown. Set aside. Do not turn off oven.
- Sift both flours, baking soda, cinnamon and salt together in large bowl; set aside. Lightly beat egg and egg whites in another large bowl. Add granulated sugar, buttermilk, applesauce, oil and 2 teaspoons vanilla; mix well. Stir in flour mixture, carrots, pineapple and walnuts.
- Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
- Combine powdered sugar, milk, water and remaining 1 teaspoon vanilla in medium bowl. Stir until smooth. Spread glaze over cooled cake.
This recipe appears in:
Cakes
NUTRITIONAL INFORMATION:
| Fiber | 1 g |
| Carbohydrate | 50 g |
| Cholesterol | 15 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 18 % |
| Calories | 263 |
| Protein | 4 g |
| Sodium | 274 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Fruit | 1/2 |
| Starch | 2-1/2 |
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