RCI-BR.004.0593.001

Carrot Cake I

Name: Carrot Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit refrigerated butter-flavored cooking spray; 2 large egg whites (at room temperature); ½ cup (114 g) plain non-fat yogurt; 3 tablespoons (45 ml) canola oil; ½ cup (136 g) unsweetened applesauce; ⅓ cup (73 g) dark brown sugar (packed); 2 teaspoons (10 ml) vanilla extract; 2½ cups (313 g) unbleached all-purpose flour; 2 teaspoons (10 ml) baking powder; ½ teaspoon (5 ml) baking soda; ¼ teaspoon (2.5 ml) salt; 1 teaspoon (5 ml) ground cinnamon; ½ teaspoon (2.5 ml) ground nutmeg; 1 cup (110 g) shredded carrots; 4 ounces (120 g) unsweetened crushed pineapple with juice; ¼ cup (36 g) dark raisins

* [http://www.diabetic-recipes.com/recipes/MAY98_A.5.htm Original recipe] * Makes 20 servings

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

refrigerated butter-flavored cooking spray
1 unit
egg whites
at room temperature
2 large
(114 g) plain non-fat yogurt
½ cup
(45 ml) canola oil
3 tablespoons
(136 g) unsweetened applesauce
½ cup
(73 g) dark brown sugar
packed
⅓ cup
(10 ml) vanilla extract
2 teaspoons
(313 g) unbleached all-purpose flour
2½ cups
(10 ml) baking powder
2 teaspoons
(5 ml) baking soda
½ teaspoon
(2.5 ml) salt
¼ teaspoon
(5 ml) ground cinnamon
1 teaspoon
(2.5 ml) ground nutmeg
½ teaspoon
(110 g) shredded carrots
1 cup
(120 g) unsweetened crushed pineapple with juice
4 ounces
(36 g) dark raisins
¼ cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Carrot Cake I

Ingredients

Method

What Makes This Variant Distinct