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Preheat oven to 325F
Coat a 13x9" baking dish with cooking spray.
Cake:
2 3/4 cups whole grain pastry flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. salt
2 large eggs
4 large egg whites
1 cup packed light brown sugar
1 cup fat-free plain or vanilla yogurt
1/4 cup canola oil
2 cups grated carrots
1 cup drained canned crushed pineapple
2/3 cup currants
Frosting:
1 pkg. (8oz) reduced-fat cream cheese, at room temperature
1 box (16oz) confectioners' sugar
2 tsp. vanilla extract
16 servings
Cake:
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Place the eggs and egg whites in a large bowl.
Using an electric mixer on medium speed, beat until foamy.
Add the brown sugar.
Beat for 3 minutes.
Add the yogurt and oil.
Beat until creamy.
On low speed, beat in the flour mixture.
Stir in the carrots, pineapple and currants.
Pour into the prepared baking dish.
Bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean.
Cool on rack.
Frosting:
In a large bowl, combine the cream cheese, confectioners' sugar, and vanilla.
Using an electric mixer on low speed, beat just until smooth.
Spread over the cooled cake.
Coat a 13x9" baking dish with cooking spray.
Cake:
2 3/4 cups whole grain pastry flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. salt
2 large eggs
4 large egg whites
1 cup packed light brown sugar
1 cup fat-free plain or vanilla yogurt
1/4 cup canola oil
2 cups grated carrots
1 cup drained canned crushed pineapple
2/3 cup currants
Frosting:
1 pkg. (8oz) reduced-fat cream cheese, at room temperature
1 box (16oz) confectioners' sugar
2 tsp. vanilla extract
16 servings
Cake:
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Place the eggs and egg whites in a large bowl.
Using an electric mixer on medium speed, beat until foamy.
Add the brown sugar.
Beat for 3 minutes.
Add the yogurt and oil.
Beat until creamy.
On low speed, beat in the flour mixture.
Stir in the carrots, pineapple and currants.
Pour into the prepared baking dish.
Bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean.
Cool on rack.
Frosting:
In a large bowl, combine the cream cheese, confectioners' sugar, and vanilla.
Using an electric mixer on low speed, beat just until smooth.
Spread over the cooled cake.