Carrot Cake (lighter recipe)

Name: Carrot Cake (lighter recipe)
Prep time: 20 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 1 1/2 cups granulated sugar; 1/2 cup vegetable oil; 1/2 cup unsweetened applesauce; 2 teaspoons vanilla; 1 egg; 4 egg whites; 2 cups Gold Medal™ all-purpose flour; 1 3/4 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 5 medium carrots, shredded (3 cups); 4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened; 1 1/2 teaspoons fat-free (skim) milk; 1/2 teaspoon vanilla; 2 cups powdered sugar

20 Minutes Prep1 Hour 5 Minutes Total
16 Servings
300 Calories per Serving

Low-fat ingredients like applesauce, egg whites and reduced-fat cream cheese make for a cake with the same great flavor of high-fat carrot cakes.

Ingredient List

Cake

1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla
1 egg
4 egg whites
2 cups Gold Medal™ all-purpose flour
1 3/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
5 medium carrots, shredded (3 cups)

Cream Cheese Frosting

4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened
1 1/2 teaspoons fat-free (skim) milk
1/2 teaspoon vanilla
2 cups powdered sugar

Preparation

Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan. In large bowl, mix sugar, oil, applesauce, vanilla, egg and egg whites until blended; beat with spoon 1 minute. Stir in remaining cake ingredients except carrots; beat with spoon 1 minute. Stir in carrots. Pour into pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack.
In medium bowl, beat cream cheese, milk and 1/2 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting over cake.

Tips

Mixing time can make the difference between a so-so cake and a great cake. Overmixing results in “tunnels” and can cause the cake to sink in the center; undermixing results in a crumbly texture.
Let your food processor save you time. The carrots can be shredded in a matter of seconds when you use this kitchen tool.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 9g 14%, Saturated Fat 2g 11%, Cholesterol 20mg 6%, Sodium 210mg 9%, Potassium 115mg 3%, Total Carbohydrate 50g 17%, Dietary Fiber 1g 5%, Vitamin A 70%, Vitamin C 0%, Calcium 2%, Iron 6%, Vitamin D 0%, Vitamin E 4%, Thiamin 10%, Riboflavin 10%, Niacin 6%, Vitamin B6 2%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 2%, Zinc 0%, Selenium 15%, Copper 2%, Manganese 10%

Other Nutrients (Amount per serving)

Calories 300, Calories from Fat 80, Trans Fat 0g, Monounsaturated Fat 2g, Polyunsaturated Fat 4g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 36g, Protein 4g, Beta-Carotene 110%, Omega-3 0g, Carbohydrate Choice 3, Starch 1, Fruit 0, Other Carbohydrate 2 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 2tsp