Low Fat Cake Recipes

Ingredients:

1 zest of 1 navel orange
1 cup firmly packed light brown su
3 1/2 cup sifted all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup low-fat buttermilk
1 cup carrots pureed cooked or canned
1/2 cup molasses
1 tbsp lemon juice, freshly squeeze
3/4 cup egg substitute, frozen, thaw
1/2 cup fresh ginger root, finely ch depending on h
1 1/2 tbsp sugar, mixed with
1/2 tsp ground cinnamon

Instructions:

Preheat oven to 350 degrees. Spray a
13-by-9-by-2-inch baking pan with non-stick vegetable
spray and set aside. Churn orange zest and sugar in
food processor 30 seconds, scrape bowl sides down, and
churn 30 seconds more until zest is finely grated. Add
flour, soda, baking powder, cinnamon and nutmeg and
pulse 10 to 12 times to combine. Transfer to large
mixing bowl and make well in center. Buzz buttermilk,
carrots, molasses and lemon juice in processor 5
seconds. Add egg substitute and ginger and pulse 3 to
4 times. Dump carrot mixture into well in dry
ingredients and with large rubber spatula, fold in as
gently as you would beaten egg whites. Batter should
be lumpy, no matter if a few dry flecks show. They
will vanish during baking. Don't overmix or cake will
be tough. Spoon batter into prepared pan, spreading to
corners and smoothing top. Sprinkle evenly with
cinnamon-sugar. Bake 35 to 40 minutes until cake is
springy to touch and a toothpick inserted in center
comes out clean. Cool cake to room temperature in
upright pan on wire rack, then cut into 24 bars (two
cuts lengthwise the pan and seven crosswise.)
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

Servings: 24