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Low Fat Carrot Cake with a Twist

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Enjoy a cake without the guilt!

Preparation Time 45 min | Cooking Time 40 min | 24 servings

Ingredients

2 eggs

2 egg whites

2 cup flour

2 cup sugar

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 1/2 cup pureed figs or prunes (baby food jars)

2 cup peeled and grated carrots

1 can (8 oz) crushed pineapple (reserve juice)

1 cup raisins

1/2 cup chopped walnuts

1 cup powdered sugar, for glaze

Steps

Preheat oven to 350ºF.
In a small mixing bowl, lightly beat together eggs and egg whites. Into a separate large mixing bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in the egg mixture into flour mixture.
Add pureed figs, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended.
Turn mixture into a 13 x 9 x 2-inch baking pan that has been sprayed with nonstick vegetable spray. Bake in preheated oven for 35 to 40 minutes.
While cake cools, blend powdered sugar with 2 tablespoons of reserved pineapple juice. Drizzle over cake

Calories: 182 Cal
Protein: 2.0g
Carbohydrates: 39.0g
Fat: 1.0g

Other Dietary Information
Cholesterol 20.5 mg
Sodium 113 mg
Fiber 1.4 g
Calcium 15.0 mg