Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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Yield:
12 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add buttermilk, vanilla, and egg whites; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins.

  • Pour batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.

Nutrition Facts

121 calories; calories from fat 17%; fat 2.3g; saturated fat 0.5g; mono fat 0.8g; poly fat 0.7g; protein 3.1g; carbohydrates 23.3g; fiber 2g; iron 1mg; sodium 138mg; calcium 68mg.
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