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14-Karat Cake Recipe

14-Karat Cake Recipe photo by Taste of Home

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"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.

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14-Karat Cake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 18 Servings

15 30 45

Ingredients

1-1/3 cups sugar
2 eggs
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons flaked coconut, toasted

Directions

In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate. Yield: 18 servings.

Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as 14-Karat Cake in Light & Tasty April/May 2003, p43

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Reviews for 14-Karat Cake

14-Karat Cake

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Reviewed on Jan. 31, 2013 by lpugh9

This cake has a good flavor and is moist. I shared some with my daughter and she did not know it was low fat. I will definitely make this again.

Reviewed on Jan. 29, 2012 by Twist_Shriek

The cake is good. But the frosting seems a bit gritty & sweet.

Reviewed on Oct. 19, 2011 by 67belvedere

This is a great carrot cake! Healthy and so moist!

Reviewed on Feb. 16, 2010 by Carol Holliday

I made this today for the first time. Since I am watching my saturated fats and cholesterol, I used egg replacers. The cake is so moist, and is delecious!

Reviewed on Aug. 31, 2009 by hraffington

I love Carrot Cake and have been looking for a healthier version. My family loved this cake and my son loved helping me make it. I will make this again. Very moist and tasty!!