Low-fat carrot cake supplying two fruit and veggie servings.
Author: Centers for Disease Control and Prevention - www.fruitsandveggiesmatter.gov
Serves: 24 person(s)
Preparation Time: 45 mins
2 egg whites
2 cup flour
2 cup sugar
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 cup pureed figs or prunes (baby food jars)
2 cup peeled and grated carrots
1 can (8 oz) crushed pineapple (reserve juice)
1 cup raisins
1/2 cup chopped walnuts
1 cup powdered sugar, for glaze
In a small mixing bowl, lightly beat together eggs and egg whites. Into a separate large mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the egg mixture into flour mixture.
Add pureed figs, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended.
Turn mixture into a 13 x 9 x 2-inch baking pan that has been sprayed with nonstick vegetable spray. Bake in preheated oven for 35 to 40 minutes.
While cake cools, blend powdered sugar with 2 tablespoons of reserved pineapple juice. Drizzle over cake.
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