Low-fat Yogurt Carrot Cake
CATEGORIES
INGREDIENTS
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (8oz) crushed pineapple, drained
  • 1 container (8oz) plain low fat yogurt
  • 1/4 cup egg substitute
  • 1/4 cup vegetable oil
  • 4 to 5 carrots, finely shredded to equal 3 cups
  • 3/4 cups raisins
  • 1/2 cup walnuts, chopped
DIRECTIONS
  1. Preheat oven to 325 degrees. Spray non-stick on a 13x9x2 baking pan.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon, baking powder and salt. Stir in drained pineapple, yogurt, egg substitute and oil; blend well. Stir in carrots, raisins and walnuts. Pour into prepared baking pan. Bake at 325 for approx. 1 hour. Cool completely in pan on wire rack.