Is is possible to omit or substitute the last two ingredients to this cake?
Here’s the recipe:
LOW FAT CARROT CAKE
1/4 c. oil
3/4 c. applesauce
1/2 c. nonfat milk
1 1/4 c. sugar
6 egg whites
2 c. flour
2 tsp. baking soda
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 1/2 tsp. vanilla
2 c. carrots, peeled and grated
1/2 c. chopped nuts
1/2 c. raisins
1 (8 oz.) can crushed pineapple with juice
Frosting:
1 c. low-fat cottage cheese
1 tbsp. low fat yogurt
2 tsp. vanilla
1 (8 oz.) pkg. of light cream cheese
1 c. powdered sugar
Preheat oven to 350 degrees. Grease a rectangular cake pan with nonstick cooking spray. In one bowl beat together oil, applesauce, milk, sugar and egg whites; in another bowl sift together flour, baking soda, cinnamon, nutmeg and cloves. Combine both sets of ingredients and beat, mixing in vanilla. Add carrots, walnuts, raisins and pineapple, mixing well after each addition. Bake for one hour or until done. Cool and remove from pan.
In a blender or food processor, puree cottage cheese, yogurt a
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11 comments a "Is is possible to omit or substitute the last two ingredients to this cake?"
you can leav out the raisins or add another dry fruit.
The pineapple joice though is adding moisture which you will need. I would add an equal amount of apple sauce
You can use some other kind of dry fruit or just leave out the Raisins… you could try a different kind of fruit in a can such as peaches but I would at least add the juice if nothing else.
yes you only put them if you like them, I’m sure you don’t have to put anything if you don’t want to it won’t hurt your recipe.
only one way to find out..
You can leave out the raisins, but the crushed pineapple and juice is there for the moisture. Possibly you could add more applesauce, but then I don’t know what that would do to the texture.
Just so you know, the crushed pineapple doesn’t even taste like pineapple once it’s baked in the cake!
sure you mean the last two ingredients to the cake which are raisins and pineapple? Yes. You might need to add a few drops of water ( or quarter cup) for moistness due to subtraction of the pineapple juice.
Raisins are absolutely optional although traditional you can omit or replace them with the same amount of any dried fruit – the crushed pineapple with juice is there for texture and liquid so you would need to replace the liquid and fruit volume you could use 8oz- apple sauce, Pear sauce, pureed peaches or pureed Mango – the taste will vary from the original cake but it will still be very tasty. Good Luck!
Raisins. yuck poo ish, throw away
Increase your apple sauce or if you have a juicer use carrot juice.
you can omit the nuts and the raisins, but pineapple is used to add moisture since you are using grated carrots. if you were to use baby food carrots, you wouldn’t need the pineapple cause the baby food add the moisture you need.
here is a link to the recipe i use all the time, the cake turns out fabulous!
Leave out the raisins but use a can of UNSWEETENED/LIGHT PEARS, (NOT HEAVY SYRUP) . mash them up with the juice blend them or however you want to break them down- they add the same sweetness and moisture. I use them all the time and people ask what I did diffrent to my cakes because they like them better-
I know you can leave out the raisins. The pineapple juice might be good, but I don’t think it’s absolutely necessary. Also, you can substitute the oil for more applesauce. You can do that with any cake. It makes the cake lighter, fuffier, and virtually fat free. That cake sounds delicious though!
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