Lofat Carrot Fig Cake
Yield
24 servingsPrep
30 minCook
35 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 ½ | cups |
figs
pureed, see below |
*
|
| 2 | cups |
carrots
peeled, grated |
|
| 8 | ounces |
pineapple
crushed, drained, reserve juice |
|
| 2 | cups |
raisins, seedless
|
|
| ¼ | cup |
walnuts
chopped, optional |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | cup |
powdered sugar
optional |
|
| Pureed figs | |||
| 2 | cups |
figs
dried |
*
|
| ¾ | cup |
water
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 355 | ml |
figs
pureed, see below |
*
|
| 473 | ml |
carrots
peeled, grated |
|
| 231.2 | ml/g |
pineapple
crushed, drained, reserve juice |
|
| 473 | ml |
raisins, seedless
|
|
| 59 | ml |
walnuts
chopped, optional |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 237 | ml |
powdered sugar
optional |
|
| Pureed figs | |||
| 473 | ml |
figs
dried |
*
|
| 177 | ml |
water
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
PUREED FIGS: Purée figs, water and vanilla in blender or food processor.
Makes 1½ cups.
CAKE: Lightly beat together eggs and egg whites in bowl.
Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend.
Add puréed figs, beaten eggs, carrots, pineapple, raisins and nuts. Stir until blended.
Turn into 13 X 9-inch baking pan sprayed with non-stick vegetable spray.
Bake at 350℉ (180℃) 35 to 40 minutes or until cake tests done in center.
While cake cools, blend together powdered sugar and 2 tablespoons reserved pineapple juice until smooth and of spreading consistency.
Drizzle over cake.
Makes 24 servings.
