Carrot Cake

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	All-purpose flour
1/2 cup	31g / 1.1oz	Whole-wheat flour
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Ground allspice
1/4 teaspoon	1.3ml	Grated nutmeg
1/8 teaspoon	0.6ml	Salt
1/2 cup	80g / 2.8oz	Light brown sugar - (firmly packed)
2		Egg - whites
6		Carrots - shredded
2		Crushed unsweetened pineapple - (8 oz ea) - drained
2/3 cup	157ml	Low-fat (1%) buttermilk
1/2 cup	80g / 2.8oz	Raisins
3 tablespoons	45ml	Canola oil
2 teaspoons	10ml	Vanilla extract
1 teaspoon	5ml	Almond extract

Recipe Instructions

Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with nonstick cooking spray.

In a medium bowl, combine the flours, baking soda, cinnamon, allspice, nutmeg and salt.

In a large bowl, with an electric mixer at high speed, beat the sugar and egg whites until thick and frothy. With the mixer at low speed, stir in the carrots, pineapple, buttermilk, raisins, oil and the extracts. Gradually add the flour mixture and stir until all the flour is just moistened.

Scrape the batter into the pan. Bake until golden and a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely in the pan on a rack.

This recipe yields 16 servings.

Per Serving: 159 Calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 214 mg Sodium, 31 g Total Carbohydrate, 2 g Dietary Fiber, 3 g Protein, 41 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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