Carrot Cake With Orange Glaze(Lo-Fat) Recipe

Name: Carrot Cake With Orange Glaze(Lo-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sifted all-purpose flour; 1 1/2 tsp. baking powder; 3/4 tsp. baking soda; 3/4 tsp. ground cinnamon; 1/4 tsp. ground allspice; 3/4 c. granulated sugar; 1/4 c. firmly packed dark brown sugar; 1/2 c. coarsely chopped nuts (pecans or walnuts); 3/4 c. liquid egg substitute; 1/2 c. extra light olive oil or canola oil, etc.; 2 tsp. finely grated orange zest; 1 tsp. vanilla; 1 1/2 c. finely chopped carrots, loosely packed; 3/4 c. canned, crushed pineapple (with liquid); Orange Glaze

Servings: persons

1 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
3/4 c. granulated sugar
1/4 c. firmly packed dark brown sugar
1/2 c. coarsely chopped nuts (pecans or walnuts)
3/4 c. liquid egg substitute
1/2 c. extra light olive oil or canola oil, etc.
2 tsp. finely grated orange zest
1 tsp. vanilla
1 1/2 c. finely chopped carrots, loosely packed
3/4 c. canned, crushed pineapple (with liquid)
Orange Glaze

1
Preheat oven to 350u00b0.
2
Spray a 9 x 5 x 3-inch loaf pan with vegetable spray and set aside.
3
Sift flour, baking powder, soda, cinnamon, allspice and granulated sugar into a large mixing bowl. Add brown sugar.
4
Using your fingers, press out all lumps. Add nuts and toss well to dredge.
5
In a 1-quart measuring cup, mix egg substitute with oil, orange zest, vanilla, carrots and pineapple. Pour mixture into well made in the dry ingredients and stir just enough to mix. Batter will be thin and lumpy, but do not mix any more at this point or cake may be tough.
6
Pour batter into prepared loaf pan, spreading it well into the corners and smoothing top.
7
Bake 1 to 1 1/4 hours or until cake is springy to touch and toothpick inserted in center comes out clean.
8
Cool 10 minutes on a wire rack in the pan.
9
Invert the pan on rack, turn right side up and cool to room temperature.
10
Spread the glaze over top of cooled cake, letting excess run down the sides.
11
Let glaze harden several hours before cutting the cake.
12
Slice 1/2-inch thick pieces.

957

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 c. sifted all-purpose flour, 1 1/2 tsp. baking powder, 3/4 tsp. baking soda, 3/4 tsp. ground cinnamon, and more.

Yes, Carrot Cake With Orange Glaze(Lo-Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake With Orange Glaze(Lo-Fat)

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