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Makeover Moist Carrot Cake

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

16 ServingsPrep: 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 bowl, beat the sugars, applesauce, oil, eggs, egg whites

2 of 2

Makeover Moist Carrot Cake (continued)

Directions (continued)

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.

Nutrition 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.