Another Light Carrot Cake


    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


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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