WONDERFUL CARROT CAKE

By curly

Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 3 eggs
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon baking soda
• 3 cups finely shredded carrots
• 1/2 cup chopped walnuts
• FROSTING (or use Cool Whip)
• 3 ounces cream cheese, softened
• 1 tablespoon fat-free milk
• 1 teaspoon vanilla extract
• 2-1/2 cups confectioners' sugar
• Dash salt

Preparation

Step 1

In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended.

Combine the flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture until blended. Stir in carrots and walnuts.

Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, in a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Store in the refrigerator. OR frost with cool whip.

Nutritional Facts
1 piece equals 223 calories, 8 g fat (1 g saturated fat), 30 mg cholesterol, 183 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.