Friday, March 21, 2008

Ah, spring has sprung

For me, nothing personifies spring more than a delicious carrot cake. The problem is that my thighs don't necessary share this feeling. Their response is more along the lines of "Why'd you go and eat that for? Don't cha realize you have to be on the beach soon?" BTWs, my thighs speak with a guidette accent. So when the weather started changing back in January, I set out on a mission to find a lower fat carrot cake recipe that I would enjoy eating. My dears, I think I've got it.

After much searching, I narrowed it down to two contenders. This from and the carrot cake recipe found in Weight Watchers' Simply Delicious cookbook. I modified the Allrecipes one a smidge for my liking. Then, these two went head-to-head with my panel of judges. The modified Allrecipes won hands-down, but many enjoyed the raisins found in the Weight Watchers. With that in mind, I went back into the kitchen for Palm Sunday.

Behold the bestest low-fat carrot cake recipe ever!

1 cup cake flour
1 cup whole wheat flour (I'm currently loving King Arthur's white whole wheat flour)
1 cup packed brown sugar
1/2 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. each nutmeg, ground cloves, ground ginger
1 tbsp. ground cinnamon
3 eggs
1/3 cup unsweetened applesauce
2 tbsp. vegetable or canola oil
2/3 cup light buttermilk
1 1/2 cup grated carrots
1 cup golden raisins, soaked (throw raisins in a pot with water, boil water, turn off heat, and let it soak for 5 minutes, then drain)

1. Preheat oven to 350 degrees F. Spray one 9x13 inch pan or two 9 inch round cake pans with Baker's Joy or Pam with Flour.

2.Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.

3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, spices, and cinnamon, mix until blended. Add the applesauce, oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites, then the carrots, and then the raisins. Pour batter into prepared pan.

4. Bake at 350 degrees F for 20 to 30 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

Here's what it going to cost you for 1/12 of the recipe: 244 calories, 3.9g Fat (1g saturated), 47mg Cholesterol, 150mg Sodium, 49.3g Carbohydrate (1.8g Fiber/29.3g Sugar), 4.5g Protein, RDV: 47% Vitamin A, 7% Calcium, 2% Vitamin C, 9% Iron.

Now covering it with low-fat cream cheese frosting, and though it's not as diet-friendly as angel food cake, it's still pretty do-able as dessert.

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