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Receta Cholesterol Free Carrot Cake
by Global Cookbook

Cholesterol Free Carrot Cake
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Ingredientes

  • 3 c. all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking pwdr
  • 1 tsp baking soda
  • 1 1/4 c. dark brown sugar, packed
  • 1 ct frzn substitute, (8 ounce.) thawed
  • 3/4 c. salad oil
  • 1 tsp vanilla extract
  • 3 c. shredded carrots, lightly packed
  • 1 can crushed pineapple, (16.ounce.) undrained
  • 1 c. walnuts, minced Confectioners sugar, for garnish

Direcciones

  1. Preheat oven to 350 degrees. Spray 10-c. fluted tube or possibly bundt pan with non-stick cooking spray. In a large bowl, mix flour, cinnamon, baking pwdr, baking soda, and salt. In a medium bowl, with wire whisk or possibly fork, beat brown sugar; egg substitute, salad oil and vanilla extract till smooth. Stir egg substitute mix, shredded carrots, pineapple and walnuts into flour mix just till flour is moistened.
  2. Pour batter into tube or possibly bundt pan. Bake 60-65 min till toothpick inserted in center of cake comes out clean. Cold the cake in the pan on a wire rack 10 min, remove cake from pan; cold completely on wire rack.
  3. To serve, sprinkle top of cake lightly with confectioners' sugar.
  4. Makes 16servings.