Carrot Cakecakes, low-fat/low-cal, vegetables 4 pounds all-purpose flour 14 1/2 ounces granulated sugar 2 ounces baking powder 1 1/3 ounces baking soda 2/3 ounce cinnamon 1/4 ounce ginger 5/8 ounce salt 2 pounds firmly packed brown sugar 33 ounces plain nonfat yogurt 2/3 pound vegetable oil 14 1/2 ounces eggs 9 3/4 ounces egg whites 1 3/8 ounces vanilla extract 66 ounces carrots; shredded 1. Heat oven to 350F. Coat 10-cup Bundt pan with vegetable cooking spray. 2. Combine flour and next 6 ingredients in bowl. Whisk brown sugar, yogurt, oil, whole egss, egg whites, and vailla together in bowl until well blended. Stir in carrots and dry ingredients just until blended. 3. Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. |
