Makeover Carrot Cake

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 12

A lighter version of Carrot Cake.

Ingredients:

1 1/2 cups sugar

1/2 cup 1% fat buttermilk

1/4 cup canola oil

1/4 cup unsweetened applesauce

2 eggs

1/4 cup egg substitute

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons baking soda

1 teaspoon orange zest

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups finely shredded carrots

1 (8 ounce) can crushed pineapple, drained

1/2 cup chopped walnuts

1/4 cup sugar

2 tablespoons butter or 2 tablespoons margarine

2 tablespoons 1% fat buttermilk

1 teaspoon light corn syrup

1/4 teaspoon baking soda

1/2 teaspoon vanilla extract

1 (8 ounce) package reduced-fat cream cheese

2 tablespoons butter or 2 tablespoons margarine, softened

1 teaspoon vanilla extract

1 teaspoon orange juice

1 teaspoon orange zest

5 cups confectioners' sugar

Directions:

1. In a mixing bowl, combine the first seven ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange peel, baking powder and salt; add to buttermilk mixture and mix well. Stir in carrots, pineapple and nuts. Pour into three 9-in. cake pans coated with nonstick cooking spray and floured. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Place pans on wire racks.
2. In a saucepan, combine the first five glaze ingredients. Bring to a boil; cook and stir for 1-2 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
3. In a mixing bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1/3 cup frosting. Repeat layers. Frost top and sides of cake. Refrigerate.

By RecipeOfHealth.com