Post by Michelle on Mar 29, 2006 3:35:31 GMT 10
Recipe By :Weight Watchers, November/December 2000
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
2 large eggs
4 medium carrots -- peeled and grated (2 cups)
1 cup drained canned crushed pineapple or
pineapple tidbits (no sugar added)
1/2 cup raisins
2 egg whites
1/4 cup confectioners' sugar
Preheat the oven to 350?F. Line a 9?inch cake pan with parchment or wax paper; lightly spray with non? stick spray, and dust with flour.
Sift together the all?purpose flour, whole?wheat flour, baking soda, baking powder, and cinnamon in a bowl.
Beat the sugar, oil, and whole eggs until smooth in a bowl. Add in
the flour mixture and stir until just combined. Stir in the carrots,
pineapple, and raisins.
With an electric mixer on medium speed, beat the egg whites in a
large bowl until they form medium peaks, 3?5 minutes. Using a whisk, gently stir 1/3 of the whites into the batter to lighten it. With a rubber spatula, gently fold in the remaining whites. Pour the batter into the pan and bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes; remove the cake from the pan and finish cooling on the rack. Dust with confectioners' sugar.
Per serving (1 slice): 198 Cal, 8 g Fat, 1 g Sat Fat, 27 mg Chol, 124 mg Sod, 31 g Carb, 2 g Fib, 3 g Prot, 20 mg Calc.
POINTS per serving: 4.
Per Serving (excluding unknown items): 131 Calories; 8g Fat (50.7% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
