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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe was the first one I adapted to reduced fat, sugar & egg. It is so good you can't even tell. You can use 6 egg whites instead of the egg substitute or 3 eggs. To keep the calorie count down, I've only used half a frosting recipe. Ingredients:
1/2 cup oil |
1/2 cup buttermilk |
3/4 cup sugar |
3/4 cup brown sugar |
3/4 cup egg substitute |
2 teaspoons baking soda |
1 teaspoon vanilla |
1 cup flour |
1 cup whole wheat flour |
15 ounces crushed pineapple, drained |
2 cups carrots, grated |
1/2 cup raisins |
1/2 cup walnuts, chopped |
4 ounces neufchatel cheese, softened |
1/4 cup butter, softened |
1/4 teaspoon vanilla |
1 3/4 cups powdered sugar |
1/2 cup coconut, toasted |
Directions:
1. Preheat oven to 350 degrees F.
2. In large bowl combine all cake ingredients, in order, mixing after each addition.
3. Pour in lightly sprayed 9X13 inch cake pan and bake 35 - 40 minute.
4. Cool completely before frosting.
5. For frosting beat all ingredients except coconut.
6. Frost cake & sprinkle with coconut.
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