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  • Carrot Cake Ww

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    Carrot Cake Ww
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Flour, all-purpose
    • 1/2 c. Flour, whole wheat
    • 3/4 ounce Wheat germ, toasted
    • 1 Tbsp. Baking pwdr
    • 1 tsp Cinnamon
    • 1/2 tsp Mace
    • 1/4 tsp Salt
    • 2 lrg Large eggs, room temp.
    • 1/2 c. Packed Brown Sugar
    • 1/4 c. Vegetable Oil
    • 1/4 c. Low Calorie Pancake Syrup, 12 cal/Tablespoons
    • 1/4 c. Lowfat Plain Yogurt, plain
    • 1 tsp Vanilla extract
    • 1 tsp Orange rind, grated
    • 1 c. Pineapple Chunks In Juice, minced
    • 1 Tbsp. All-Purpose Flour
    • 1/2 c. Raisins, golden brown

    Directions

    1. Preheat oven to 350F.
    2. Spray a 12-c. Bundt pan with nonstick cooking spray. In large bowl, stir together first 7 ingredients. In medium bowl, beat Large eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 c. water till well mixed. Stir in carrots and pineapple. In a small bowl, toss raisins with 1 Tbsp. flour. Scrape wet ingredients into dry and stir just till blended. Gently mix in raisins. Scrape proportionately into prepared pan. Bake 50-60 min, till toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned. (If cake browns to quickly, cover loosely with a sheet of foil and continue baking.) Let cold on rack 30 min before turning out of pan to cold completely.
    3. Makes 12 servings.

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