1 cup unbleached flour
1 cup whole-grain wheat flour
2 1/2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
6 egg whites
1 1/3 cup sugar
1 cup unsweetened applesauce
1/2 cup buttermilk
1 1/2 tsp vanilla extract
8 oz crushed pineapple in juice
1 undrained
2 cup shredded carrots
2/3 cup walnuts -- chopped
1/2 cup raisins
1 3/4 cup low-fat cream cheese
1 frosting
Directions
Preheat the oven to 350x. Lightly spray a 13" x 9" x 2" baking pan
with non-stick spray. Set aside. In a large bowl, stir together the
unbleached flour, the whole-grain flour, cinnamon, baking soda,
nutmeg and cloves; set aside. In another large bowl, beat the egg
whites with clean, dry beaters until soft peaks form. Slowly beat in
the sugar. Then slowly beat in the applesauce, buttermilk and vanilla
extract. Using a spoon, stir in the flour mixture just until
combined; do NOT overmix. Then stir in one ingredient at a time ~ the
crushed pineapple, the shredded carrots, the walnuts and the raisins.
Spread the batter in the prepared pan. Bake for about 40 minutes, or
until it tests clean. Cool completely on a wire rack. Meanwhile,
prepare the Low-Fat Cream Cheese Frosting. Spread the frosting on the
cooled cake.
Recipe By :
Servings: 20 servings
Low-Fat Carrot Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into ancient history, certainly as far back as the ancient Egyptians, and possibly even further than that. However, mostly, these old cookbooks were just primitive pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Moving on, we have two interesting books dating from the 14th Century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are not about the curry that is familiar to us all today, but instead recipes for the types of meals enjoyed by the upper classes of those days. During the following few centuries, the rich families of the West competed with each other to serve the most exotic banquets, and as a result cooks and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking publications were in high demand, mostly due to increased literacy, people having more free time and being a little richer. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Low Fat Carrot Cake recipe.
