Printable | Taste of Home

14-Karat Cake

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

Printed from tasteofhome.com May 16, 2008

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14-Karat Cake cont.

1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter or stick margarine, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons flaked coconut, toasted

In a mixing 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. x 2-in. baking pan coated with cooking spray. Bake at

Printed from tasteofhome.com May 16, 2008

14-Karat Cake

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
mixing 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.