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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
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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. Ingredients:
1-1/3 cups sugar |
2 eggs |
2 egg whites |
1/2 cup unsweetened applesauce |
1/3 cup canola oil |
1 cup king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% 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 flaked coconut, toasted |
Directions:
1. 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 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.
2. 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.
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