Fat-Free Carrot Cake

 

2-3/4 cups flour

2 egg whites

1/2 tsp. baking powder

3/4 cup nonfat buttermilk

1/2 tsp. baking soda

2 tsp. vanilla extract

1/2 tsp. each salt, coconut extract

1 tsp. cinnamon

1 cup golden raisins

1/2 tsp. Allspice

1-1/2 lb. carrots, shredded coarsely

1 tsp. ginger

1 can (8 oz.) crushed pineapple in syrup; drained

1 cup each molasses, light brown sugar

1/2 tsp. nutmeg

enough butter flavored cooking spray

 

Icing

1 cup nonfat sour cream

1/4 tsp. coconut extract

1/3 tsp. pineapple preserves

2/3 cup confectioners' sugar

1/2 cup light brown sugar

Heat oven to 325ºF.

 

 

  Combine icing ingredients in a medium sized bowl and mix well. 

 

 Refrigerate, uncovered. 

 

 Spray 3 (8-1/2") cake pans with cooking spray and wipe with a paper towel to absorb excess.

 

  In a medium bowl combine flour, baking powder, baking soda, salt, spices and mix well. 

 

 In a large bowl, combine brown sugar, molasses, egg whites, buttermilk, vanilla, coconut extract, and drained pineapple and mix well. 

 

Add raisins and carrots and stir well.

 

  Add dry mixture to wet mixture and mix well. 

 

 Spoon batter into 3 pans equally.

 

  Bake 40 minutes. 

 

 Let cakes cool 5 - 10 minutes before removing from pans. 

 

 Remove from pans, cool completely.

 

  Assemble cake by covering 2 layers with icing.

 

  Stack these iced layers and top them with plain layer. 

 

 Spread rest of icing over top and sides of cake.

 

  Refrigerate several hours or overnight before serving. 

 

 Makws 14 servings.