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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A lower-fat option when you want carrot cake (and feel like grating a lot of carrots!). Ingredients:
2/3 cup granulated sugar |
2/3 cup packed light-brown sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup fat-free fruit puree |
1/4 cup vegetable oil |
1/2 cup egg substitute (2 egg equivalent) |
1 teaspoon vanilla extract |
1 1/2 cups flour |
2 1/2 cups shredded and peeled carrots |
3 tablespoons pecans, finely chopped |
2 tablespoons brown sugar |
nonstick cooking spray, for pan |
Directions:
1. Preheat oven to 375°F.
2. Line a 9-inch square pan with foil.
3. Coat foil with non-stick cooking spray.
4. Whisk both brown and white sugars, baking powder, salt, fruit puree, oil, egg substitute and vanilla until thoroughly blended.
5. Stir in flour and carrots; scrape into prepared pan.
6. Combine 3 TBsp finely chopped pecans with 2 TBsp brown sugar; sprinkle over top of cake batter.
7. Bake 35 minutes or until cake springs back when very lightly pressed in center.
8. Cool in pan on a wire rack 10 minutes before lifting cake out by the edges of the foil.
9. Cut into squares.
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