Cake, Carrot Spice Cake

By lknowles

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.

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

Preparation

Step 1

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.