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Fat-Free Carrot Cake – Country Living

Fat-Free Carrot Cake - Country Living recipe image
This light and airy carrot cake is made without butter or oil, using pear puree and egg whites for moisture. It is studded with fresh strawberries and spiced with cinnamon and nutmeg. A dusting of confectioners' sugar finishes this healthy yet indulgent dessert.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 738.7
Dietary: Vegetarian
Description
This light and airy carrot cake is made without butter or oil, using pear puree and egg whites for moisture. It is studded with fresh strawberries and spiced with cinnamon and nutmeg. A dusting of confectioners' sugar finishes this healthy yet indulgent dessert.
Ingredients
  • 3 cups Unsifted cake flour -sugar
  • 2 teaspoons Baking powder 3 lg Egg whites
  • 1 teaspoons Baking soda
  • 1 tablespoons Finely grated orange rind
  • 1 teaspoons Ground cinnamon
  • 3 tablespoons Orange juice
  • 1 teaspoons Ground nutmeg
  • 2 cups Coarsely shredded carrots
  • 1/2 teaspoons Salt
  • 1 cups Chopped fresh strawberries
  • 1 cans (16-oz) Bartlett pear
  • 1 teaspoons Confectioners' sugar
Directions
  1. 1
    halves in unsweetened juice Carrot tops (opt.) 1 1/4 c Firmly packed light-brown 1.
  2. 2
    In large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
  3. 3
    Drain pears, reserving juice for another use.
  4. 4
    In food processor fitted with chopping blade, process pears until smooth; set aside.
  5. 5
    Heat oven to 350'F.
  6. 6
    Generously grease a 9-inch decorative tube pan.
  7. 7
    In large bowl, with electric mixer on medium speed,
  8. 8
    beat pear puree, brown sugar, and egg whites until well blended, scraping bowl occasionally with rubber spatula.
  9. 9
    Reduce mixer speed to low;
  10. 10
    beat in flour mixture, orange rind, and juice just until flour mixture is moistened.
  11. 11
    Do not overheat.
  12. 12
    With rubber spatula, fold in carrots and strawberries until well mixed.
  13. 13
    Pour into prepared pan.
  14. 14
    Bake 45 to 55 minutes or until cake tester inserted in center comes out clean.
  15. 15
    Cool cake in pan on wire rack 10 minutes.
  16. 16
    Invert cake onto wire rack and remove pan; cool cake completely.
  17. 17
    Just before serving, transfer cake to serving plate.
  18. 18
    Place confectioners' sugar in small strainer and sift over top of cake.
  19. 19
    Garnish plate with carrot tops, if desired.
  20. 20
    Country Living/August/94 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 16

Amount Per Serving
Calories 738.7kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 2788.9mg117%
Total Carbohydrate 163.1g55%
Dietary Fiber 7.1g29%
Sugars 10.1g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 16oz, baking, bartlett, blending, cake, carrot, carrots, chopped, cinnamon, coarsely, confectioners, country, dessert, egg, fatfree, finely, flour, fresh, grated, ground
Read it online: https://www.chefs-mate.com/recipe/fat-free-carrot-cake-country-living/