Carrot Spice Cake

By Hklbrries

"Healthier cake, uses egg whites instead of whole eggs. Fats are reduced as well. This cake is made lighter by using egg whites instead of whole eggs, replacing oil with a combination of buttermilk and applesauce, and using marshmallow cream in place of butter in the frosting."

Ingredients

• Cake:
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 2 tsp baking soda
• 2 1/2 tsp cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground cloves
• 6 egg whites
• 1 1/3 cups sugar
• 1/2 cup buttermilk
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 cups carrots, peeled and shredded
• Cream Cheese Frosting:
• 1 (8 ounce) tub light cream cheese
• 1 (7 1/2 ounce) jar marshmallow cream
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350 F. Lightly coat a 13-by-9-inch baking pan with nonstick vegetable-oil spray.

In a large bowl, combine the whole-wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg and cloves.

In another large bowl, beat the egg whites with an electric mixer on high speed until soft peaks formm; gradually add the sugar. Gradually add the buttermilk, applesauce and vanilla to the egg white mixture. Add the flour mixture. Fold in the carrots.

Transfer the batter to the prepared baking pan. Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool, in the pan, on a wire rack.

Meanwhile, make the frosting. In a medium bowl, combine the cream cheese, marshmallow cream, lemon juice and vanilla. Take care not to overmix or frosting can be runny. Frost cooled cake and serve.