Reduced-fat carrot cake

 
                          REDUCED-FAT CARROT CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Low-cal
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----REDUCED-FAT CARROT CAKE-----
      1/4   c            Walnuts
    2 1/2   c            Sifted cake flour
    2       ts           Cinnamon
    2       ts           Baking powder
    1 1/2   ts           Bakeing soda
    1       t            Salt
    2       lg           Eggs
    2       lg           Egg whites
    2       c            Sugar
    1       c            Prune puree (see below)
      1/2   c            Vegetable oil
    2       c            Grated carrots (5-6 small)
    8       oz           Crushed pineapple, (8 oz)
                         - thoroughly drained
                         Frosting (see below)
                         -----FROSTING-----
   12       oz           Low-fat cream cheese,
                         - softened
      1/2   c            Confectioners' sugar
    1 1/2   ts           Pure vanilla extract
 
   Preheat oven to 350 degrees.  Coat inside of three 9-inch round layer-cake
   pans with non-stick cooking spray.  Line the bottoms with wax paper and
   set aside.
   Spread walnuts in a pie plate and bake for 8 to 10 minutes at 350 degrees,
   or until fragrant.  Let cool; chop coarsely.
   Toasting the walnuts brings out their nutty flavor, and means you don't
   need to use as many as in traditional recipes.
   In a medium-sized bowl, stir together flour, cinnamon, baking powder,
   baking 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 at 350
   degrees, 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.
   TO MAKE PRUNE PUREE:  In a food processor, combine 6 ounces (1 cup) pitted
   prunes with 6 tablespoons hot water; process until smooth.  Makes 1 cup.
   One cup of prune puree contains 407 calories and 1 gram of fat; a cup of
   butter contains 1,600 calories and 182 grams of fat; and a cup of oil
   contains 1,944 calories and 218 grams of fat.
   FROSTING
   In a mixing bowl, combine cream cheese, sugar and vanilla; beat with an
   electric mixer until smooth and creamy.
   TO ASSEMBLE CAKE:  Place 1 cake layer on a serving plate.  Spread a scant
   1/2 cup of frosting over it.  Top with another cake layer and spread
   another scant 1/2 cup frosting.  Place third layer on top and spread with
   remaining frosting.  Serves 16.
   Calories: 310 per serving; Protein: 6 grams; Fat: 10 grams; Carbohydrate:
   52 grams; Sodium: 392 milligrams; Cholesterol: 34 milligrams.
  
 
 
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