Makeover Moist Carrot Cake Recipe

Makeover Moist Carrot Cake Recipe photo by Taste of Home

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One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. —Geri Frahm, Gretna, Nebraska

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Makeover Moist Carrot Cake Recipe

Prep: 35 min. Bake: 45 min. + cooling

Yield: 16 Servings

35 45 80

Ingredients

1-1/3 cups sugar
1/2 cup packed brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 egg whites
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts
FROSTING:
5 ounces reduced-fat cream cheese
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped walnuts, toasted

Directions

In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts 1 slice equals 406 calories, 15 g fat (3 g saturated fat), 39 mg cholesterol, 240 mg sodium, 64 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Makeover Moist Carrot Cake in Light & Tasty April/May 2007, p11