1 package of Butter Buds made into liquid 3/4 cup of unsweetened applesauce 1/2 cup of skim milk 5 teaspoons of Sweet `n Low 1 1/2 cup of plain Eggbeaters 2 cups of whole wheat flour 2 teaspoons of baking soda 2 1/2 teaspoons of cinnamon 1/2 teaspoons of nutmeg Basic-Recipes.com 1 1/2 teaspoons of vanilla 2 cups of grated carrots 1/2 cup of chopped walnuts, optional 1/2 cup of raisins one 8 ounce can of crushed pineapple with juice
Preheat oven to 350ºF. Grease a rectangular cake pan with nonstick cooking spray. In 1 bowl beat together Butter Buds, applesauce, milk, Sweet `n Low and Eggbeaters; in another bowl sift together flour, baking soda, cinnamon and nutmeg. Combine both sets of ingredients and beat, mixing in vanilla. Add carrots, walnuts, raisins and pineapple, mixing well after each addition. Bake for 1 hour or until done. Cool and remove from pan.
FROSTING: 1 cup of low- fat cottage cheese (Light n Lively) 1 tablespoon of nonfat plain yogurt 2 teaspoons of vanilla One 8 ounce package of light cream cheese 1 cup of powdered sugar
In a blender or food processor, puree cottage cheese, yogurt and vanilla. Add cream cheese and blend until creamy. Slowly mix in powdered sugar. Frost cake when cooled. Serves 24.
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