Brer Rabbit Carrot Cake
This is another recipe from Eating for IBS by Heather Van Vorous. It's posted in response to a request for low-fat carrot cakes. I haven't tried it myself, but have heard rave reviews about it from others. The sweet orange icing looks like a great touch, although I'm sure it would be great without it or with your own choice of icings, too.
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INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 2teaspoons cinnamon
- 1⁄2teaspoon allspice
- 1⁄2teaspoon nutmeg
- 3⁄4cup granulated sugar
- 1⁄4cup packed brown sugar
- 3⁄4cup egg whites or 3/4 cup egg substitute
- 1⁄2cup canola oil
- 2tablespoons fresh orange zest
- 1teaspoon vanilla
- 1 1⁄2 - 2
- 3⁄4cup canned crushed pineapple, with liquid
Sweet Orange Icing
- 3⁄4cup sifted confectioners' sugar
- 1 1⁄2teaspoons fresh orange zest
- 1tablespoon fresh orange juice
- 1⁄2teaspoon fresh lemon juice
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DIRECTIONS
- Preheat oven to 350 F.
- Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
- Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
- In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
- Add the wet ingredients to the dry with just a few swift strokes by hand; do not over-beat or the cake will be tough.
- Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
- Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
- Top with Sweet Orange Icing (or another icing of your choice).
- To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
- Use immediately to top cake (if icing sits it will harden).
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