Description
A reduced fat recipe
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Cooking time | 45 minutes |
| Total time | 1 hour |
Ingredients
4 cup
grated carrots (spooned, not packed into cup) 2 cup
sugar 1 can
(8 oz) crushed pineapple 2 teaspoon
vanilla 4
large egg whites 2 cup
flour 2 teaspoon
baking soda 2 teaspoon
cinnamon 3⁄4 cup
shredded or flaked coconut 1⁄2 teaspoon
saltInstructions
Preheat oven to 375° F. Coat a 9 x 13-inch baking pan with vegetable cooking spray and set aside. In large bowl combine carrots, sugar, pineapple, lekvar, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut.Spread batter in prepared pan and bake about 45 minutes or until cake tester inserted in center comes out clean.Cool on rack. Cut into 3 x 31/4-inch squares.Calories 309, Fat 2g, Cal. from Fat 7%, Carb. 70g, Chol. 0, Sodium 282mg, Fiber 3.6gFor comparison, a traditional carrot cake contains:Calories 439, Fat 22g, Cal. from Fat 44%, Carb. 58g, Chol. 55mg, Sodium 280mg, Fiber 2.2g
Occasion:
Back to School | Bake Sale | Birthday | Christmas & Hanukkah | Cinco de Mayo | Easter | Fall | Father’s Day | Halloween | July 4th & Memorial Day | Kid Friendly | Mardi Gras | Mother's Day | Passover | Rosh Hashanah | Spring | St. Patrick's Day | Summer | Thanksgiving | Valentine's Day | Winter
Food Type: