Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

Here's an unusual cake recipe that comes from The Simply Healthy Lowfat Cookbook, 1995.

Ingredients Nutrition

Directions

  1. FOR THE CAKE ~ Preheat oven to 450 degrees F.
  2. Prick yams with a fork in several places, then place on baking sheet & bake until tender, about 45 minutes, then remove from oven to cool.
  3. When cool enough to handle, peel yams & mash.
  4. Reduce oven temperature to 350 degrees F, then, with cooking spray, generously coat inside of a 9"x13" baking dish & set aside.
  5. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
  6. In another large mixing bowl, with an electric mixer, beat together mashed yams, granulated sugar, brown sugar & vegetable oil until light & fluffy.
  7. Beat in egg whites until well combined, then fold in the shredded carrot.
  8. In a small bowl, stir together buttermilk & carrot juice, then alternately fold this mixture AND the flour mixture into yam mixture, beginning & ending with flour mixture.
  9. Spoon batter into prepared pan, smoothing the top, then bake 35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in pan on a wire rack.
  11. FOR THE GLAZE ~ In a medium bowl, stir together powdered sugar, orange juice & orange zest, then drizzle over cooled cake.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a