Reduced Fat Carrot Cake
Ingredients
1/4 C. walnuts
2 1/2 C. sifted cake flour
2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
2 large eggs
2 large egg whites
2 C. sugar
1/3 C. vegetable oil
2 C. grated carrots (5 to 6 small carrots)
8 ounce can crushed pineapple thoroughly drained
12 ounces low fat cream cheese, softened
1/2 C. powdered sugar
1 1/2 tsp. pure vanilla extract
1 C. pitted prunes
6 Tbsp. hot water
Cooking Instructions
Cake: Preheat oven to 350 degrees. 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 for 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 for 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 C. cream cheese frosting over it. Top with another cake layer and spread another scant 1/2 C. 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 ounces (1 C.) pitted prunes with 6 Tbls. hot water in a food processor and process until smooth. Makes 1 C.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)