Ingredients
- 4 egg whites
¾ cup sugar
½ cup apple butter
½ cup pureed carrots
1 tsp olive oil
½ cup buttermilk
½ cup non-fat vanilla yogurt
1 ½ teaspoons vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat pastry flour
1 cup flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
½ cup dried cherries or cranberries
Description
Another Lightened Version Of Carrot Cake, Made Moist With Vanilla Yogurt, Apple Butter, Pineapple And Buttermilk For A Great Tangy Dessert That Cries Out For A Cup Of Tea. The Carrots Are Pureed Rather Than Grated In This Version.
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