Carrot Cake Ww Recipe
Servings: 12
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
- Preheat oven to 350F.
- 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.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 216 | |
| Calories from Fat 52 | 24% |
| Total Fat 5.89g | 7% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 35mg | 12% |
| Sodium 388mg | 16% |
| Potassium 136mg | 4% |
| Total Carbs 37.42g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 15.59g | 10% |
| Protein 4.23g | 7% |
