Delicious Low-Fat Carrot Cake - cooking recipe

Ingredients
    2 1/2 cups cake flour
    2 teaspoons baking soda
    1 teaspoon cinnamon
    1/2 teaspoon allspice
    1/2 teaspoon nutmeg
    1/4 teaspoon clove
    2 cups light brown sugar, packed
    2 tablespoons vegetable oil
    1 egg
    2 egg whites
    1/2 cup low-fat buttermilk
    2 teaspoons vanilla
    3 cups grated carrots
    1 (8 ounce) can crushed pineapple, well drained
Preparation
    Set oven to 350 degrees.
    Grease a 13 x 9-inch baking dish.
    In a bowl combine the cake flour, baking soda and spices.
    In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
    Stir in buttermilk and vanilla; mix until combined.
    Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
    Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
    Transfer mixture to prepared baking dish.
    Bake for about 35-40 minutes or until the cake tests done.
    Cool completely if frosting.

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