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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.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    18 servings

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 vanilla extract
  • 3 cups confectioners' sugar
  • 1/4 cup chopped walnuts
  • 3 tablespoons sweetened shredded 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 mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 286 calories, 9g fat (3g saturated fat), 33mg cholesterol, 304mg sodium, 49g carbohydrate (0 sugars, 2g fiber), 4g protein.
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