Carrot Cake Recipe
I found out a great way to use carrot by making some delicious Carrot Cake. It is a great Dessert. The main ingredient in Carrot Cake is always carrot. 75 minutes is enough to make Carrot Cake. This Carrot Cake is the something that you should eat while on a Low Fat diet. If there is one Continental dish that is unanimously regarded as the best in flavor, it is this Carrot Cake. Will you be able to suggest a recipe on par with this Carrot Cake recipe? I doubt.
Summary
Preparation Time20 MinCooking Time55 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
Reviewed By :
Samina / Chayanika
Ingredients
32-ounce carton plain nonfat yogurt
6 1/4-ounce box Health Valley Fat-Free Date Delight Cookies, ground into fine crumbs, about 1 1/2 cups
2 1/2 cups sliced, peeled carrots
1/2 cup honey
2 teaspoons vanilla
3 tablespoons arrowroot
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon orange extract
5 egg whites
1/4 cup fruit juice sweetened orange marmalade
Directions
GETTING READY
1) Preheat oven to 325 degree.
2) In an 8-inch springform pan, press cookie crumbs and let it chill.
MAKING
3) Steam carrots until tender, drain, make a puree and keep aside.
4) Beat yogurt cheese with honey, vanilla, spices, arrowroot, orange extract and fold in the carrots.
5) In a bowl, beat egg whites until foamy and then fold into the cheese mixture.
6) In a pan, pour the mixture and bake for 55 minutes or until set and top is browned.
7) Remove from oven and let it cool to room temperature.
SERVING
8) Spread the reserved puree over the top of the cake, refrigerate, and serve chilled.
1) Preheat oven to 325 degree.
2) In an 8-inch springform pan, press cookie crumbs and let it chill.
MAKING
3) Steam carrots until tender, drain, make a puree and keep aside.
4) Beat yogurt cheese with honey, vanilla, spices, arrowroot, orange extract and fold in the carrots.
5) In a bowl, beat egg whites until foamy and then fold into the cheese mixture.
6) In a pan, pour the mixture and bake for 55 minutes or until set and top is browned.
7) Remove from oven and let it cool to room temperature.
SERVING
8) Spread the reserved puree over the top of the cake, refrigerate, and serve chilled.
