Miracle Cake

Yes, we can make a low-fat carrot cake. But what about a low-fat chocolate carrot cake?

To keep the fat down, we used unsweetened cocoa instead of Baker’s chocolate, and egg substitute instead of whole eggs. Baby-food carrots and crushed pineapple replace the fat used in most cakes; they also add moisture. A dusting of powdered sugar and cocoa takes the place of frosting.

Do not overmix the batter or the cake will be tough. Also, check during baking to prevent overbaking and drying. If you follow these tips, you’ll come out with a rich, dark, chocolaty, moist cake.

CHOCOLATE CARROT CAKE

2 cups sugar

1 1/3 cups flour

2/3 cup unsweetened cocoa plus extra for garnish

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1 teaspoon salt

1 cup seedless raisins

1/2 cup chopped walnuts

1 cup egg substitute (equivalent to 4 eggs)

2 (4-ounce) jars carrot baby food

1 (8-ounce) can crushed pineapple with juice

2 cups shredded carrots

Nonstick cooking spray or butter for greasing pan

Powdered sugar

Sift together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt. Sprinkle raisins and walnuts over dry ingredients.

Combine egg substitute, carrot baby food, pineapple with juice and carrots in bowl. Stir until mixed.

Make well in center of dry ingredients. Pour carrot mixture into center and quickly stir just until all ingredients are moistened.

Pour into 13x9-inch baking pan that has been sprayed with nonstick cooking spray. Bake at 350 degrees until toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool to room temperature. Sprinkle with powdered sugar and cocoa before serving.

12 servings. Each serving:

298 calories; 310 mg sodium; 0 cholesterol; 4 grams fat; 63 grams carbohydrates; 6 grams protein; 2.52 grams fiber.

Napkins from Room With a View, Santa Monica.