Cake, Carrot Spice Cake

From Healthy Homestyle Desserts, 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 frosting.

Photo by Loni K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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 Lemon Juice Fresh

  • 2

    Cups Carrots (Shredded)

  • Icing:

  • 1

    8oz Tub Light Cream Cheese

  • 1

    7 1/2 oz Jar Marshmallow Cream

  • 1

    Tsp Lemon Juice Fresh

  • 1/2

    Tsp Vanilla Extract

Directions

Preheat Oven to 350 degrees, Lightly coat a 13x9 inch baking pan with non-stick vegetable spray. 1. Cake, In a large bowl, combine whole wheat & all-purpose flour, baking soda, cinnamon, nutmeg & clove. 2. In another large bowl, beat egg whites with electric mixer on high speed until soft peaks form. gradually add sugar.Gradually add the buttermilk, applesauce & vanilla to the egg white mixture. Add flour mixture fold in carrots. Transfer the batter to the prepared baking pan. 3. Bake 35-40 minutes or until toothpick inserted near the center comes out clean. Let the cake cool, in the pan on a rack wire. 4. Frosting, in a medium bowl, combine the cream cheese, marshmallow cream, lemon juice & vanilla. Take care not to over mix or frosting can become runny. Frost Cake, Serve. cake serves 12. 283 calories, 4grams fat, 2.2grams saturated fat.

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