Carrot Cake - Fat Free


Serves: 16



3 cups flour                                                   

2 teaspoons baking powder                                      

1 teaspoon of baking soda                                         

1 teaspoon of cinnamon                                            

1 teaspoon of nutmeg                                              

½ teaspoon salt                                              

1 15¼ -ounce can pears sliced                                

1 ¼ cups brown sugar                                         

3 egg whites                                                   

1 Tablespoon orange rinds - finely grated                      

3 Tablespoons orange juice                                     

2 cups carrots - shredded                                      

1 cup of strawberries - chopped                                   

1 teaspoon of confectioners’ sugar                                 


In large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.  Drain pears.  In food processor fitted with chopping blade, process pears until smooth; set aside.


Heat oven to 350º.  Generously grease a 9-inch decorative tube pan.  In large bowl, with electric mixer on medium speed, beat pear puree, brown sugar, and egg whites until well blended, scraping bowl occasionally with rubber spatula.


Reduce mixer speed to low; beat in flour mixture, orange rind, and juice just until flour mixture is moistened.  Do not over beat.  With rubber spatula, fold in carrots and strawberries until well mixed.  Pour into prepared pan.


Bake 45 - 55 minutes or until cake tester inserted in center comes out clean.  Cool cake in pan on wire rack 10 minutes.  Invert cake onto wire rack and remove pan; cool cake completely.


Just before serving, transfer cake to serving plate.  Place confectioners' sugar in small strainer and sift over top of cake.