Frank's Recipes! Low Fat Carrot Swirl Brunch Cake

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Low Fat Carrot Swirl Brunch Cake

nonstick cooking spray
1/3 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup raisins
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups. all-purpose flour
1 1/4 cups. granulated sugar
1 1/2 tsps. baking powder
1 tsp. baking soda
2 egg whites
1 egg
1 8 oz. container fat-free plain yogurt
1/3 cup cooking oil
1 tablespoon vanilla
2 cups. finely shredded carrots
sifted powdered sugar (optional)

Spray a 10 inch fluted tube pan with nonstick coating; set aside. Combine brown sugar, pecans, raisins, cinnamon and nutmeg in a small bowl; set aside. Stir together flour, granulated sugar, baking powder, and baking soda in a large mixing bowl. Beat together egg whites and egg in a medium bowl; stir in yogurt, oil, and vanilla. Stir in carrots. Add carrot mixture to flour mixture and stir till moistened (Batter will be thick). Spread one-third of the batter (about 1 1/2 cups.) into the prepared pan. Sprinkle with half of the brown-sugar mixture.

Repeat layers, ending with the remaining batter. Bake in 350 degree oven about 50 minutes or till a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar, if desired, and serve warm or cool.

Makes 18 servings.

Calories 220 Fat 6 g Carbs 38 g Fiber 1 g.