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Receta Carrot Cake (Low Fat)
by Global Cookbook

Carrot Cake (Low Fat)
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  Raciónes: 12

Ingredientes

  • 2 c. Flour, all purpose
  • 2 tsp Cinnamon
  • 1 tsp Baking pwdr
  • 1 tsp Baking soda
  • 3/4 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 pch Cloves
  • 1 1/2 c. Sugar
  • 1 x Crushed pineapple (8 ounce can)
  • 3 tsp Vegetable oil
  • 1 tsp Vanilla
  • 3 c. Carrots, shredded
  • 3 x Large egg whites

Direcciones

  1. Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl till smooth.
  2. Beat in dry ingredients till just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mix in 2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes.
  3. or possibly till toothpick comes out clean. Cold in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pcs.