Makeover Moist Carrot Cake
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling
YIELD: 16 servings.
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
Ingredients
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1-1/3 cups sugar
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1/2 cup packed brown sugar
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1 cup unsweetened applesauce
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1/2 cup canola oil
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2 large eggs
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2 large egg whites
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2 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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2 cups shredded carrots
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1 can (8 ounces) unsweetened crushed pineapple, drained
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1/2 cup golden raisins
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1/2 cup finely chopped walnuts
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FROSTING:
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5 ounces reduced-fat cream cheese
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3 ounces cream cheese, softened
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1 teaspoon vanilla extract
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2 cups confectioners' sugar
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1/4 cup finely chopped walnuts, toasted
Directions
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1.
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.
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2.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
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3.
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.
Nutrition Facts
1 slice: 406 calories, 15g fat (3g saturated fat), 39mg cholesterol, 240mg sodium, 64g carbohydrate (45g sugars, 2g fiber), 6g protein.
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