FAT FREE CARROT CAKE
Preheat oven to 350 degrees.
Generously grease a 9 inch decorative tube pan (bundt)
3 cups cake flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1 can Bartlett pears halves in unsweetened juice (16 oz size)
1 1/4 cup firmly packed light-brown sugar
3 large egg whites
1 Tbsp finely grated orange rind (zest)
3 Tbsp orange juice
2 cups coarsely shredded carrots
1 cup chopped fresh strawberries
1 teaspoon confectioner's sugar
In large bowl, combine flour, baking powder,
baking soda, cinnamon, nutmeg, and salt; set aside.
Drain pears, and process pears in food processor until smooth.
Transfer pureed pairs to large bowl and add brown sugar and egg whites.
Mix with electric mixer, on medium, until well blended, scraping bowl occasionally
with rubber spatula.
Reduce mixer speed to low and beat in flour mixture, orange rind, and juice,
just until flour mixture is moistened. Do not over beat.
With spatula, fold in carrots and strawberries until well mixed.
Pour into prepared tube/bundt pan.
Bake 40-55 minutes or until cake tester comes out clean
Cool cake for 10 minutes before inverting onto serving dish.
When cooled, dust with confectioner's sugar.
ENJOY!