Recipe - Fat-Free Carrot Cake

BETTE LELAND (CGVH43B)
1 One half cup Unbleached flour
One half cup Wheat germ
2 teaspoon Baking soda
2 teaspoon Baking powder
2 teaspoon Cinnamon
One fourth teaspoon Salt
1 cup Brown sugar
1 cup Fatfree egg substitute
8 ounce Nonfat plain yogurt
2 teaspoon Vanilla
8 ounce Can pineapple tidbits in
natural juice; drain
1 cup Raisins
2 cup Carrots; shred
4 ounce Light cream cheese; or
neufchatel; soft
2 One half cup Powdered sugar
One half teaspoon Vanilla
One fourth teaspoon Almond extract
2 teaspoon Lemon juice

Preheat oven to 350. Thoroughly coat a 9x13 baking pan with nonstick
cooking spray. Set aside. In bowl, combine flour, wheat germ, baking soda,
baking powder, cinnamon and salt. Stir to blend and set aside. In large
mixing bowl, combine brown sugar, egg substitute, yogurt and vanilla. with
electric mixer, beat on med. speed until sugar disolves. With the mixer on
low speed, gradually add the flour mixture, beating only until all the
flour is moistened. Scrape down the sides of the bowl with spatula. Fold in
pineapple, raisins and carrots. Pour batter into prepared pan and smooth
surface. Bake 3040 min. Allow to cool completely. Spread top lightly with
LIGHT CREAM CHEESE FROSTINGWith electric mixer, beat cream cheese until
soft. Gradually add the sugar and beat until fluffy. Add the vanilla and
almond extracts and lemon juice and continue beating until smooth and
fluffy.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 31, 1997