Makeover Moist Carrot Cake
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
One sweet bite of this heavenly cake from Geri Frahm of Gretna, Nebraska and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 35 min. Bake: 45 min. + cooling
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 crushed pineapple, 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 mixing 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 mixing 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.