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Low Fat Carrot
1 cup unbleached flour
1 cup whole-grain wheat flour
6 egg whites
1 1/3 cups sugar
2 teaspoons baking soda
1/2 cup buttermilk
8 ounces crushed pineapple in juice undrained
1 cup unsweetened applesauce
2/3 cup walnuts chopped
1/2 cup raisins
2 cups shredded carrots
1/2 teaspoon ground cloves
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
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Preheat the oven to 350x. Lightly spray a 13" x
9" x 2" baking pan with non-stick spray. Set aside. In a large bowl, stir
together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and
cloves; set aside. In another large bowl, beat the egg whites with clean, dry beaters
until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce,
buttermilk and vanilla extract. Using a spoon, stir in the flour mixture just until
combined; do NOT over mix. Then stir in one ingredient at a time - the crushed pineapple,
the shredded carrots, the walnuts and the raisins. Spread the batter in the prepared pan.
Bake for about 40 minutes, or until it tests clean. Cool completely on a wire rack. |
