Half-the-Fat Carrot Cake with Cream Cheese Frosting

recipe
Traditional carrot cakes have as much as 1 1/2 cups of oil; this one has far less fat—only 1/2 cup of butter. But you'll be amazed at how moist and tender the cake is. Draining the carrots in a colander helps maintain the cake's texture while keeping it from becoming too heavy.

Yield:

20 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 322
Caloriesfromfat 23 %
Fat 8.1 g
Satfat 4.8 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 5.6 g
Carbohydrate 57.7 g
Fiber 1.7 g
Cholesterol 45 mg
Iron 1.2 mg
Sodium 327 mg
Calcium 91 mg

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

Preparation

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.

Note:

January 2001
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