Half-The-Fat Carrot Cake With Cream Cheese Frosting Recipe

Name: Half-The-Fat Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
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.
3
Combine carrot and granulated sugar in a colander. Drain 20 minutes.
4
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).
5
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.
6
Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool completely on a wire rack.
7
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.

1663

kcal

Calories

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cake:, 3/4 cup applesauce, 5 cups shredded carrot (about 1 pound), 3/4 cup granulated sugar, and more.

Yes, Half-The-Fat Carrot Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Half-The-Fat Carrot Cake With Cream Cheese Frosting

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