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Receta Diabetic Version Carrot Cake
by Global Cookbook

Diabetic Version Carrot Cake
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  Raciónes: 12

Ingredientes

  • refrigerated butter-flavored cooking spray
  • 2 lrg egg whites, at room temperature
  • 1/2 c. plain nonfat yogurt
  • 3 Tbsp. canola oil
  • 1/2 c. unsweetened applesauce
  • 1/3 c. dark brown sugar, packed
  • 2 tsp vanilla extract
  • 2 1/2 c. unbleached all-purpose flour
  • 2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp grnd cinnamon
  • 1/2 tsp grnd nutmeg
  • 1 c. shredded carrots
  • 4 ounce unsweetened crushed pineapple with juice
  • 1/4 c. dark raisins

Direcciones

  1. Method:Preheat the oven to 400 degrees. Position the top rack in the center of the oven. Lightly coat a 9 inch tube pan with cooking spray. Dust with flour and tap out excess. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking pwdr, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add in to egg-applesauce mix, stirring till incorporated. Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the liquid removed pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 min, till a tester inserted in the center comes out clean. Cold in the pan on a rack for 10 min. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cold. When ready to serve, transfer cake to a serving platter.
  2. Yield: 20 Servings
  3. Category: Desserts,Per serving (cake only): 103 calories (20% calories from fat),