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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious, moist, carrot cake. Lower in fat than most carrot cakes. Recipe taken from , submitted by Marva. I made some modifications to the original by replacing some oil with applesauce and by reducing the brown sugar. Ingredients:
1 cup white flour |
1 cup whole wheat flour |
3/4 cup brown sugar |
1/2 cup white sugar |
1 tsp baking powder |
1 tsp baking soda |
1 1/2 tsp cinnamon |
3 eggs |
2 tbsp canola oil |
3 1/3 tbsp applesauce |
2/3 cup fat free milk |
1 tsp vinegar (add to milk) |
2 cup grated carrots |
3 ounce cream cheese |
2 cup powdered sugar |
1 tbsp margarine |
2 tbsp fat free milk |
Directions:
1. Preheat oven to 350 degrees. Grease and flour 9x13 cake pan or two 9 round pans.
2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup white sugar. Beat until stiff.
3. In a large bowl combine the flours, brown sugar, baking powder, baking soda, cinnamon, and vanilla. Mix until blended.
4. Add the oil, applesauce and milk (with vinegar) and mix well.
5. Add the egg yolks and mix well.
6. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
7. Bake at 350 degrees for 25-35 minutes. Cool and frost with cream cheese frosting.
8. To make cream cheese frosting - combine cream cheese, powdered sugar, and margarine. May need to add a little skim milk to make it the right consistency.
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