Name: Lite Carrot Cake
Yield: 24
Ingredients: Cake flour - 1 cup; Whole wheat flour - 1 cup; Packed brown sugar - 1 cup; White sugar - ½ cup; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Ground cinnamon - 1 ½ teaspoons; Eggs - 3; Vegetable oil - ⅓ cup; Buttermilk - ⅔ cup; Grated carrots - 1 ½ cups

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lite Carrot Cake

1. Cake flour - 1 cup

2. Whole wheat flour - 1 cup

3. Packed brown sugar - 1 cup

4. White sugar - ½ cup

5. Baking powder - 1 teaspoon

6. Baking soda - 1 teaspoon

7. Ground cinnamon - 1 ½ teaspoons

8. Eggs - 3

9. Vegetable oil - ⅓ cup

10. Buttermilk - ⅔ cup

11. Grated carrots - 1 ½ cups

How to cook deliciously - Lite Carrot Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.

2. Stage

Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.

3. Stage

In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.

4. Stage

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.