Makeover Moist Carrot Cake

By carvalhohm

Ingredients

• FROSTING:
• 1-1/3 cups sugar
• 1/2 cup packed brown sugar
• 1 cup unsweetened applesauce
• 1/2 cup canola oil
• 2 eggs
• 2 egg whites
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups shredded carrots
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/2 cup golden raisins
• 1/2 cup finely chopped walnuts
• 5 ounces reduced-fat cream cheese
• 1 package (3 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/4 cup finely chopped walnuts, toasted

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator. Yield: 16 servings.

1 slice equals 406 calories, 15 g fat (3 g saturated fat), 39 mg cholesterol, 240 mg sodium, 64 g carbohydrate, 2 g fiber, 6 g protein.