Deluxe Carrot Cake
Serves 16

Serve thin slices for a large gathering that has eaten a hearty main course. Serve thick slabs to fewer people who have had a rather light main course. Pass Maple/Yogurt Sauce if desired: Stir together 1/2 cup low-fat plain yogurt, 2 tsp. maple syrup, and a couple of drops of vanilla and chill.

Ingredients
1 (20 oz.) can crushed pineapple in unsweetened juice, divided
2 c. all-purpose flour
1 c. non-fat powdered milk
2 tsp. baking powder
2 tsp. cinnamon
1/2 c. walnuts, roughly chopped
2 c. shredded carrots
3/4 c. egg substitute
1/3 c. canola or corn oil
2 tsp. vanilla
1 c. unsweetened coconut
3/4 c. raisins
1 c. low-fat ricotta cheese
4 pkg. artificial sweetener
2 tsp. vanilla

Preparation

• Drain juice from pineapple. Reserve juice, and separate one half of the drained pineapple for the filling (approx. 1 cup).
• Sift together the flour, powdered milk, baking powder, and cinnamon.
• Add the walnuts and carrots.
• In a separate bowl, mix together eggs, reserved pineapple juice, oil and vanilla.
• Blend the two mixtures together until just combined. Fold in half of the drained pineapple (1 cup), coconut, and raisins.
• Pour into two 9-inch round cake pans that have been coated with nonstick cooking spray and floured. Bake at 350 degrees for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks.
• For the filling: beat ricotta, sweetener, and vanilla until fluffy, then stir in the remaining cup of reserved pineapple. Spread between the cake layers.

Serving Size: 1 slice (1/16 cake)
Exchanges Per Serving:
2 Starch
2 Fat
1-1/2 Meat
Carb Choice: 2