Carrot Cake With Orange Glaze(Lo-Fat) - cooking recipe

Ingredients

1 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
3/4 c. granulated sugar
1/4 c. firmly packed dark brown sugar
1/2 c. coarsely chopped nuts (pecans or walnuts)
3/4 c. liquid egg substitute
1/2 c. extra light olive oil or canola oil, etc.
2 tsp. finely grated orange zest
1 tsp. vanilla
1 1/2 c. finely chopped carrots, loosely packed
3/4 c. canned, crushed pineapple (with liquid)
Orange Glaze

Preparation

Preheat oven to 350\u00b0.
Spray a 9 x 5 x 3-inch loaf pan with vegetable spray and set aside.
Sift flour, baking powder, soda, cinnamon, allspice and granulated sugar into a large mixing bowl. Add brown sugar.
Using your fingers, press out all lumps. Add nuts and toss well to dredge.
In a 1-quart measuring cup, mix egg substitute with oil, orange zest, vanilla, carrots and pineapple. Pour mixture into well made in the dry ingredients and stir just enough to mix. Batter will be thin and lumpy, but do not mix any more at this point or cake may be tough.
Pour batter into prepared loaf pan, spreading it well into the corners and smoothing top.
Bake 1 to 1 1/4 hours or until cake is springy to touch and toothpick inserted in center comes out clean.
Cool 10 minutes on a wire rack in the pan.
Invert the pan on rack, turn right side up and cool to room temperature.
Spread the glaze over top of cooled cake, letting excess run down the sides.
Let glaze harden several hours before cutting the cake.
Slice 1/2-inch thick pieces.
Makes 18 servings.