Carrot Cake Extraordinaire

Name: Carrot Cake Extraordinaire
Yield: 16 servings
Ingredients: For Cake:; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup pecans or walnuts toasted (see Tip); 2 cups sugar; 1 cup fruit puree fat replacement; 6 tablespoons canola oil; 2 large eggs; 2 large large egg whites; 1 teaspoon vanilla extract; 4 cups shredded carrots; For Caramel-Buttermilk Glaze:; 1 cup sugar; 1/2 cup buttermilk; 1 tablespoon light corn syrup; 1/2 teaspoon baking soda; Tip: : To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Carrot Cake Extraordinaire was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/carrot-cake-extraordinaire-recipe-11652.aspx" target="_blank">www.cooking.com.</a>

"Glazed in tangy caramel, this carrot cake is a beautiful finish to your holiday meal...."

INGREDIENTS

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For Cake:

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3 cups all-purpose flour

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1 tablespoon baking powder

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1/2 teaspoon salt

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1/2 cup pecans or walnuts toasted (see Tip)

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2 cups sugar

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1 cup fruit puree fat replacement

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6 tablespoons canola oil

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2 large eggs

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2 large large egg whites

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1 teaspoon vanilla extract

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4 cups shredded carrots

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For Caramel-Buttermilk Glaze:

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1 cup sugar

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1/2 cup buttermilk

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1 tablespoon light corn syrup

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1/2 teaspoon baking soda

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Tip: : To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

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