Makeover Moist Carrot Cake |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 16 |
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One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. Ingredients:
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 king arthur unbleached 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 |
frosting: |
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 |
Directions:
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.
2. 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.
3. 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.
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