1
taza de avena “old fashion” o de cocimiento rápido
1 1/4
taza de puré de manzana de frasco sin endulzar
1
taza de azúcar morena
2
tazas de zanahoria rayada (4 medianas)
1/2
taza de sustituto de huevo sin grasa o 2 huevos
1/3
taza de aceite de canola
1 1/2
tazas de harina integral Gold Medal® whole wheat flour
2
cucharaditas de polvo de hornear
1
cucharaditas de bicarbonato de sodio
1/2
cucharadita de sal
1
cucharada de especia en polvo pumpkin pie
1/2
cucharada de pasitas doradas (amarillas)
Frosting
4
oz (de un paquete de 8 oz) de queso crema reducido en grasa, a temperatura ambiente
1/4
taza de azúcar en polvo
3
cucharadas de leche
1
cucharada de extracto de vainilla
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Instrucciones
1
Precalienta el horno a 350°F. Rocía con spray para cocinar un molde de rosca.
2
En un recipiente grande hondo mezcla la avena, puré de manzana, azúcar morena, zanahorias, sustituto de huevo y el aceite con una cuchara hasta que este bien mezclado. Agrega los ingredientes restantes para el pastel hasta que se vea todo incorporado. Agrega al molde.
3
Hornea de 50 a 55 minutos o hasta que un palillo insertado en el centro salga limpio. Deja enfriar en el molde por 10 minutos. Voltéalo a una rejilla. Deja enfriar completamente, 1 hora.
4
En un platito hondo bate el queso crema y el azúcar en polvo con batidora eléctrica a velocidad media hasta bien incorporado. Agrega y bate la leche y la vainilla hasta bien mezcladas. Coloca el pastel en un platón. Vierte el frosting sobre el pastel.
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