Reduced Fat Carrot Cake
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Directions: Coat the inside of three 9 inch layer cake pans with vegetable oil cooking spray. Line the bottoms with wax paper and set aside. Spread walnuts in a pie plate and bake 8 - 10 minutes, or until fragrant. Let cool and chop coarsely. In a medium size bowl, stir together flour, cinnamon, baking powder, soda and salt. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended. |
Stir in carrots, pineapple and the toasted walnuts. Divide the batter among the prepared pans and bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely.
Place 1 cake layer on a serving plate, spread a scant 1/2 cup cream cheese frosting over it. Top with another cake layer and spread another scant 1/2 cup frosting. Place the third layer on top and spread top and sides with remaining frosting.
Cream frosting:
In a mixing bowl,combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.
Prune puree:
To make prune puree, combine 6 oz (1 cup) pitted prunes with 6 tablespoons hot water in a food processor and process until smooth. Makes 1 cup.
Note: one cup puree contains 407 calories and 1 gram fat.
Recipe makes 16 servings Reduced Fat Carrot Cake.
Nutrition information per serving:
Calories: 310
Total fat: 6g
Cholesterol: 34mg
Protein: 6g
Carbohydrate: 10g
Sodium: 392mg
