2 3/4 c Flour
2 Egg whites
1/2 ts Baking powder
3/4 c Nonfat buttermilk
1/2 ts Baking soda
2 ts Vanilla extract
1/2 ts Salt
1/2 ts Coconut extract
1 ts Cinnamon
1 c Golden raisin
1/2 ts Allspice
1 1/2 lb Carrots shredded coarse
1 ts Ginger
8 oz Can crushed pineapple in
-syrup; drained
1 c Molasses
1 c Light brown sugar
1/2 ts Nutmeg
Butter flavored cooking
-spray
-ICING-
1 c Nonfat sour cream
1/4 ts Coconut extract
1/3 ts Pineapple preserves
2/3 c Powdered sugar
1/2 c Light brown sugar
From: srasheed@juno.com (Sam M Rasheed)
Combine icing ingredients in a medium sized bowl and mix well. Refrigerate
uncovered.
Preheat oven to 325 degrees. Spray three 81/2″ round cake pans with cooking
spray and wipe with a paper towel to absorb the excess. In a medium sized
bowl combine flour, baking powder, baking soda, salt, and spices and mix
well. In a large bowl, combine brown sugar, molasses, egg whites,
buttermilk, vanilla, coconut extract, and drained pineapple and mix well.
Add raisins and carrots and stir well. Add the dry mixture to the wet
mixture and mix well. Spoon batter into the three pans equally. Bake for 40
minutes. Let cakes cool for 5-10 minutes before removing them from pans.
Remove from pans and cool completely. Assemble cake by covering two layers
of cake with icing. Stack these iced layers and top them with plain layer.
Spread the rest of the icing over the top and sides of cake. Refrigerate
for several hours or overnight before serving. 14 servings.
Yields
1 Servings