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Blueberry Carrot Cake
by JoAnna Lund Monthly Food Newsletter (June 1998)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Sugar Twin or Sprinkle Sweet
1 teaspoon apple pie spice
1 cup finely shredded carrots
1 1/2 cups fresh blueberries
1/3 cup Yoplait plain fat-free yogurt
1/4 cup Kraft fat-free mayonnaise
1/3 cup water
1 teaspoon coconut extract
2 tablespoons flaked coconut
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with
butter-flavored cooking spray. In a large bowl, combine flour, baking
powder, baking soda, Sugar Twin and apple pie spice. Gently stir in
carrots and blueberries. In a small bowl, combine yogurt, mayonnaise,
water and coconut extract. Add yogurt mixture to flour mixture. Mix
gently to combine. Spread batter into prepared cake pan. Bake for 45
to 50 minutes or until a toothpick inserted in center comes out clean.
Place cake pan on a wire rack and cool for 10 minutes.
Cut into 8 servings.