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14-Karat Cake

 14-Karat Cake
"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.
18 ServingsPrep: 15 min. Bake: 30 min.

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 McCormick® Pure 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

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14-Karat Cake (continued)

Directions (continued)

  • 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 Facts: 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.