Low Fat Carrot Cake
1 lb. carrots, peeled
1 1/2 cups raisins
1 1/2 cups whole wheat flour
1 cup flour
1 Tbs. ground cinnamon
2 Tbs. baking powder
1 can (12 oz) unsweetened frozen apple juice, thawed
1 Tbs. dark corn syrup
1 Tbs. Vanilla extract
4 egg whites
1 1/4 cups unsweetened applesauce
1/2 cup unsweetened frozen apple juice, thawed
1 packet (all the same size) unflavored gelatin
1 cup plain nonfat yogurt cheese (see **note** at bottom) (make first)
2 Tbs. vanilla extract
Put 2 tablespoons of the apple juice concentrate and the gelatin in a saucepan. Let stand for 2 minutes, then bring to a boil over high heat. Make sure all the gelatin dissolves. Remove from heat.
In a large bowl, combine the yogurt cheese, vanilla, and the remaining apple juice concentrate. Use an electric mixer set at low speed. Beat in the gelatin mixture at medium speed.
Cover and refrigerate for 30 to 45 minutes until thick and spreadable.
Preheat oven to 350 degrees.
Cut parchment paper circles to line the bottoms of 2 9-inch cake pans.
Grate the carrots into a bowl (2 1/2 cups.) Mix in the raisins and set aside.
In a large bowl, combine the flours, cinnamon, and baking powder. Add the apple juice
concentrate, corn syrup, and vanilla. Mix using an electric mixer on medium speed. Beat in the egg whites, one at a time. Add the applesauce and stir in the carrot raisin mixture.
Pour the batter into the lined cake pans. Bake for about 40 to 45 minutes or until done.
Remove the cakes from the pans and cool on wire racks. Remove the parchment
paper. Frost with the yogurt cheese frosting. Once frosted place the cake in the refrigerator.
fat: less than 1 gram
To make yogurt cheese, line a large strainer with a double layer of cheesecloth, three layers of paper towels or with a coffee filter. Spoon yogurt into strainer and suspend the strainer over a bowl large enough so the drained liquid will not touch the strainer. Cover
and refrigerate 24 hours to form yogurt cheese. One quart of yogurt yields about 2 cups of cheese.
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