Carrot Cake with Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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2 x 3-inch piece per serving Cakes tend to be very high in sodium and unhealthy fats, so try our version of the ever-popular carrot cake for a decadent treat with only a fraction of the sodium traditionally found in cake mixes. If you prefer an unfrosted version, just dust the cake with 2 tablespoons of confectioners' sugar. Ingredients:
cooking spray |
2 tablespoons all-purpose flour |
4 large egg whites |
1/2 cup sugar |
1/2 cup firmly packed light brown sugar |
1/2 cup unsweetened applesauce |
1/2 cup fat-free milk |
1 tablespoon canola or corn oil |
1 1/2 teaspoons vanilla extract |
1 1/4 cups whole-wheat flour |
1 1/4 cups all-purpose flour |
1 tablespoon ground cinnamon |
2 teaspoons baking powder |
1/4 teaspoon ground allspice |
1 1/2 cups grated carrots |
1 8-ounce can crushed pineapple in its own juice, undrained |
1/2 cup raisins |
2 cups unsifted confectioners' sugar |
2 ounces low-fat brick- type cream cheese, softened (don't use fat free) |
2 teaspoons fat-free milk |
1/2 teaspoon vanilla extract |
1/4 cup finely chopped pecans or walnuts (dry-roasted preferred) |
Directions:
1. 1. Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Sprinkle 2 tablespoons flour in the pan, shaking so the flour adheres to the sides and bottom. Shake out any excess flour.
2. 2. In a medium mixing bowl, using an electric mixer on medium speed, beat the egg whites, sugars, applesauce, 1/2 cup milk, the oil, and 1 1/2 teaspoons vanilla for 1 minute, or until combined.
3. 3. In a medium bowl, stir together the whole-wheat flour, remaining 1 1/4 cups all-purpose flour, cinnamon, baking powder, and allspice. Gradually add the flour mixture to the egg white mixture while beating on medium speed for about 1 minute, or until blended.
4. 4. Stir in the carrots, pineapple with liquid, and raisins. Pour into the pan, lightly smoothing the top.
5. 5. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 1 1/2 hours before frosting.
6. 6. In a medium mixing bowl, using an electric mixer on medium speed, beat together the frosting ingredients except the pecans for 1 minute, or until smooth. Spread on the cooled cake. Sprinkle with the pecans. Serve the same day for peak flavor and texture.
7. 7. Cover any leftovers and refrigerate for up to three days.
8. Per Serving: With Cream Cheese Frosting Calories 248, Total Fat 3.0 g, Saturated Fat 0.5 g, Trans Fat 0.0 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 1.5 g, Cholesterol 2 mg, Sodium 95 mg, Carbohydrates 53 g, Fiber 2 g, Sugars 35 g, Protein 4 g, Calcium 71 mg, Potassium 195 mg, Dietary Exchanges: 3 1/2 other carbohydrate, 1/2 fat Nutritional analysis provided by American Heart Association Eat Less Salt Per Serving: With Two Tablespoons Confectioners' Sugar Calories 174, Total Fat 1.5 g, Saturated Fat 0.0 g, Trans Fat 0.0 g, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 0.5 g, Cholesterol 0 mg, Sodium 77 mg, Carbohydrates 38 g, Fiber 2 g, Sugars 21 g, Protein 4 g, Calcium 64 mg, Potassium 178 mg, Dietary Exchanges: 2 1/2 other carbohydrate Nutritional analysis provided by American Heart Association Eat Less Salt
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