Carrot Cake

By Hklbrries

"As far as I'm concerned, there are only two kinds of cake worth eating: fruitcake and carrot cake. (Why is fruitcake one word and carrot cake two words? I have no idea. Please ask your favorite English teacher).

However, 99 percent of the world apparently hates fruitcake. That means if I plan to keep writing this column in an era of reader-friendly journalism, I'd better write about something more popular.

So today's recipe is indeed for carrot cake. But it's a lowfat version (regular carrot cake has lots of fat), thanks to the substitution of yogurt and applesauce for some of the oil.

The list of ingredients is alarmingly long, but it's really pretty easy to prepare, especially if youv'e got a food processor to grate the carrots.

The result is a moist, sweet cake that everyone at our house liked... except the children. However, they quickly changed their tune when threatened with the alternative: fruitcake."

Ingredients

• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 cup firmly packed brown sugar
• 1/2 cup plain lowfat yogurt
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 2 tbsp water
• 1 egg
• 1 egg white
• 1 1/2 cups finely shredded carrot
• 1/3 cup raisins
• 1/4 cup crushed pineapple in juice, drained
• 2 tsp vanilla extract, divided
• Vegetable oil spray
• 1/3 cup light process cream cheese product, softened
• 1 cup sifted powdered sugar
• Shredded carrot, optional

Details

Servings 12

Preparation

Step 1

Combine first 5 ingredients in a bowl; stir well, and set aside Combine sugar and next 6 ingredients in a bowl; beat well with a whisk. Stir in carrot, raisins, pineapple, and 1 1/2 tsp vanilla. Add flour mixture; stir well.

Spoon batter into a 9-inch square baking pan coated with cooking spray; bake at 325 F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Combine cream cheese and remaining 1/2 tsp vanilla in a bowl; beat at medium speed of an electric mixer until well blended. Add powdered sugar, and beat until smooth. Spread over top of cake. Sprinkle with shredded carrot, if desired.