1 cup uncooked quick oats
1/2 cup skim milk
2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cup shredded carrots
1/2 cup raisins
8-ounce can crushed pineapple, undrained
4 egg whites
1/4 cup applesauce
1 teaspoon vanilla
Cream Cheese Frosting:
8 ounces fat free cream cheese
1 tablespoon firmly packed brown sugar
1/2 teaspoon vanilla
Preheat oven to 350-degrees. Spray an 8-inch round cake pan with nonstick cooking spray. Combine oats and milk, mix well and set aside. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt and mix well. Stir in carrots and raisins. Combine oat mixture, pineapple (including juice), egg whites, applesauce and vanilla and mix well.
Add to dry ingredients and mix just until dry ingredients are moistened. Pour into prepared pan. Bake 50-60 minutes or until an inserted toothpick comes out clean. Cool ten minutes, remove from pan and then cool completely.
Combine all cream cheese frosting ingredients and beat together until smooth. Frosting should be refrigerated. Frost cake.
Recipe makes 12 servings Carrot Oat Cake.
Nutritional information per serving (1 slice):
Exchanges: 2-1/2 Bread, 1/2 Fat