CARROT CAKE WITH CREAM CHEESE FROSTING

By á-26375

The original recipe contains 45% fat calories. Its newer version has 22% fat calories. The applesauce, yogurt and tub-style cream cheese have taken over the work of higher fat ingredients.

Nutrient analysis: 1/16 of recipe: 312 calories (22% from fat), 8 g total fat (2 g saturated, 2 g monounsaturated, 3 g polyunsaturated, rounded off), 4 g protein, 57 g carbohydrate, 1 g fiber, 19 mg cholesterol, 175 mg sodium.

Ingredients

• Cooking spray
• 1 tbsp all-purpose flour
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp ground nutmeg
• 2/3 cup granulated sugar
• 2/3 cup packed dark brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1/4 cup plain fat-free yogurt
• 2 1/2 tsp vanilla extract
• 2 large egg white
• 1 large egg
• 2 cups finely shredded carrots
• Cream Cheese Frosting
• 1/4 cup chopped walnuts
• Cream cheese frosting
• 2/3 cup tub-style light cream cheese, chilled
• 1 1/2 tsp vanilla extract
• 3 1/2 cups powdered sugar

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

• Coat 2 8-inch round cake pans with cooking spray, and dust pans with 1 tbsp flour.
• Lightly spoon 2 ¼ cups flour into dry measuring cups; level with knife.
• Combine 2 ¼ cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in medium bowl. Combine granulated sugar and next 7 ingredients (through eggs) in large bowl.
• At this point, preheat oven to 375°.
• Beat sugar and 7 ingredients well at medium speed. Add to flour mixture, stirring just until moist. Stir in carrots.
• Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
• Place 1 cake layer on plate; spread with 2/3 cup Cream Cheese Frosting and top with other cake layer. Spread remaining frosting over top and sides of cake. Sprinkle walnuts over top of cake. Store loosely covered in refrigerator.

For frosting
•Beat cream cheese and vanilla in large bowl at medium speed of a mixer until smooth.
•Gradually add sugar; beat at low speed until smooth (do not overbeat). Cover and chill.