Half-the-Fat Carrot Cake with Cream Cheese Frosting

By dashy_65

Ingredients

• Cake:
• 3/4 cup  applesauce
• 5 cups  shredded carrot (about 1 pound)
• 3/4 cup  granulated sugar
• 3/4 cup  packed dark brown sugar
• 1/2 cup  butter, softened
• 1 teaspoon  vanilla extract
• 1 teaspoon  coconut extract
• 2 large eggs
• 2 large egg whites
• 2 cups  all-purpose flour
• 2 teaspoons  baking powder
• 1 teaspoon  baking soda
• 1/2 teaspoon  ground nutmeg
• 1/2 teaspoon  ground cinnamon
• 1/4 teaspoon  salt
• 1 cup  golden raisins
• Cooking spray
• Frosting:
• 4 cups  sifted powdered sugar
• 2 teaspoons  vanilla extract
• 1 (8-ounce) block fat-free cream cheese, chilled
• 1 (8-ounce) block 1/3-less-fat cream cheese, chilled

Details

Servings 20
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

To prepare the cake, spoon the applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a bowl; cover and refrigerate.

Combine carrot and granulated sugar in a colander. Drain 20 minutes.

Beat the brown sugar and butter with a mixer at medium speed until well-blended (about 2 minutes). Add applesauce, 1 teaspoon vanilla, and coconut extract; beat until well-blended (about 2 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition (batter will have a slightly curdled look).

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt); stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.

Bake at 350° for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool completely on a wire rack.

To prepare the frosting, beat the powdered sugar, 2 teaspoons vanilla extract, and cheeses with a mixer at low speed just until well-blended (do not overbeat). Spread the frosting over the cake; cover and chill 1 hour.

322 cal, 8.1g fat, 57.7g carb, 1.7g fiber, 327mg sod