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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a very moist cake and no one will guess that it's low sugar! I make it instead of a regular carrot cake because I like the use of baby food carrots instead of having little chunks of carrots in my cake! Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup sugar, divided |
1 packet sweet 'n low |
2 teaspoons baking soda |
1 1/2 teaspoons cinnamon |
1/4 teaspoon salt |
1/2 cup unsweetened apple juice |
1/2 cup vegetable oil |
2 (4 ounce) jars carrot baby food |
2 large eggs, separated,at room temperature |
1 (8 ounce) package light cream cheese or 1 (8 ounce) package fat free cream cheese, softened |
2 tablespoons powdered sugar |
1 tablespoon skim milk |
2 teaspoons vanilla extract |
2 packets sweet 'n low |
Directions:
1. Preheat oven to 350F.
2. Spray 9x13 pan with cooking spray; set aside.
3. Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
4. In medium bowl, combine apple juice, oil, and egg yolks.
5. Stir liquid ingredients into dry ingredients and mix well.
6. In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
7. Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
8. Pour into prepared pan.
9. Bake 30 minutes or until toothpick inserted in the middle comes out clean.
10. Cool on wire rack.
11. Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
12. Spread over cooled cake.
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