Carrot Cake With Cream Cheese Frosting
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
cream cheese frosting
1/4 cup chopped walnuts
Cream Cheese Frosting*
2/3 cup tub-style light cream cheese -- chilled 1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar
Preheat oven to 375 degrees.
Coat 2 (8-inch) round cake pans with cooking spray, and dust
pans with 1 tablespoon flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level
with a knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking
soda, and nutmeg in a medium bowl.
Combine granulated sugar and next 7 ingredients (granulated
sugar through egg) in a large bowl; beat well at medium speed of a mixer.
Add to flour mixture, stirring just until moist. Stir in
cake batter into prepared pans. Sharply tap pans once on counter to remove air
Bake at 375 degrees for 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on wire racks;
remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 2/3 cup Cream
Cheese Frosting, and top with other cake layer. Spread remaining frosting over
top and sides of cake.
Sprinkle walnuts over top of cake. Store cake loosely covered
Yield: 16 servings.
*Cream Cheese Frosting:
Beat cream cheese and vanilla in a large bowl at medium speed of a mixer until
smooth. Gradually add sugar; beat at low speed until smooth (do not over-beat).
Cover and chill.
Yield: 1 2/3 cups.
Per serving: Calories: 329(21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly
3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg; Calc