Fat-Free Cholesterol-Free Carrot Cake - cooking recipe

Ingredients

3 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/4 c. packed dark brown sugar
1 (8 oz.) frozen no-cholesterol egg substitute, thawed
3/4 c. applesauce
1 tsp. vanilla
3 c. shredded carrots (about 4 large carrots)
1 (16 oz.) can crushed pineapple in own juice
1 c. walnuts, chopped

Preparation

Preheat oven to 350\u00b0.
Spray 10-cup fluted tube pan with no stick spray.
In large bowl, mix flour, cinnamon, baking powder, soda and salt.
In medium bowl with wire whisk, beat brown sugar, egg substitute, applesauce and vanilla until smooth.
Stir egg substitute mixture, shredded carrots, pineapple with its juice and walnuts into flour mixture just until flour is moistened.
Pour batter into tube pan.
Bake 65 minutes.
Cool on wire rack 10 minutes.
Remove cake from pan.
To serve, sprinkle top of cake lightly with confectioners sugar.
Makes 16 servings.