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 possible to trace the history of written recipes way back into distant history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old cook books were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few you will know such as thyme, rue and dill. Later, there were a couple of books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is popular today, but rather descriptions of the types of food prepared for the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new foods and spices was responsible for an explosion in recipe publications, many of which still exist in academic collections. By the time we get to the 1900s, cookery publications were starting to become popular mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Low Fat Carrot Cake recipe.
