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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Defatted Carrot Cake Recipe

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This recipe for Defatted Carrot Cake is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. peeled and shredded carrots
3/4 c. golden raisins
1/2 c. canola oil

2 tsp. vanilla extract
1 (8 1/2 oz.) can apricots in "lite" syrup, not drained
5 egg whites

3 c. all-purpose flour
2 1/2 tsp. baking soda
1 1/2 c. granulated sugar
3 tsp. cinnamon
1/2 tsp. salt
Directions:
Directions:

Spray 2 (9-inch) cake pans with non-stick cooking spray. Set aside. Process carrots, raisins, oil, vanilla, apricots with syrup and egg whites in food processor (metal blade) until well-blended.

Sift dry ingredients in large mixing bowl. Spoon in carrot mixture and beat until well blended.

Pour batter into prepared cake pans. Bake in 350º, preheated oven for 40 to 45 minutes, until cake tester, comes out clean. Cool.

Frost with Defatted Carrot Cake Frosting (recipe in this cookbook).

Nutritional analysis per serving: 329 calories, 8 grams fat, 1 gram saturated fat, 4 mgs. cholesterol.
Number Of Servings:
Number Of Servings:
16

 

 

 

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