Spiced Carrot Cake

By miss5elements

Applesauce & crushed pineapple add sweetness & replace much of the fat in this spicy cake: they also make it incredibly moist.

Nutritional information:
253 cal, 7g protein, 38g carbs, 8g fat, 1g fiber

Ingredients

• Frosting:
• 2.5 c all-purpose flour
• 1 T pumpkin-pie spice
• 2 t baking soda
• 1 t baking powder
• 1/2 t salt
• 1/2 c canola oil
• 1/2 c granulated sugar
• 1/2 c packed dark brown sugar
• 1/2 c unsweetened applesauce
• 2 lg eggs
• 2 lg egg whites
• 1/4 c nonfat sour cream
• 1 t vanilla extract
• 3 c finely grated carrots (about 1lb)
• 1 can (8oz) crushed pineapple in juice, drained
• 12 oz fat-free cream cheese
• 2 T nonfat sour cream
• 1/2 c confectioners' sugar
• 1 t vanilla extract

Details

Servings 16
Adapted from fitnessmagazine.com

Preparation

Step 1

1. Coat two 9" round baking pans w/cooking spray.
2. Dust w/flour & tap out excess.
3. Heat oven to 350F.
4. In a bowl, whisk together first 5 ingredients.
5. In a lg bowl, with an electric mixer on high speed, beat together oil, sugars & applesauce 3 min.
6. Beat in eggs & egg whites for 1 min, then the sour cream & vanilla for 1 min.
7. Reduce speed to low & gradually beat in flour mixture; fold in carrots & pineapple.
8. Divide batter between prepared pan.
9. Bake 25-30 min, or until a toothpick inserted in the center comes out clean.
10. Cool in pans on a rack 10 minutes.
11. Remove cakes from pans & cool completely on rack.
12. Meanwhile, in a lg bowl, beat together frosting ingredients until smooth.
13. Place one cake layer on a serving plate.
14. Spread top & sides w/remaining frosting.
15. Chill one hour to allow frosting to set.