Low guilt carrot cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Regular; natural apple sauce |
| 2 | cups | Sugar |
| ½ | cup | Vegetable oil |
| 3 | Egg whites; slightly beaten | |
| 2 | teaspoons | Vanilla extract |
| 2 | cups | Unsifted all-purpose flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Salt |
| 2 | cups | Shredded carrots |
| 1½ | cup | Raisins |
| Vegetable cooking spray | ||
| Lite Apple-Cream Cheese Frosting; (recipe follows) | ||
Directions
In large bowl, combine apple sauce, sugar, oil, egg whites, blending with spoon. In separate bowl combine flour, baking soda, cinnamon and salt. Stir into apple sauce mixture. Add carrots and raisins. Spread in 13x9-inch pan lightly sprayed with vegetable cooking spray and floured. Bake at 350 degrees for 50 to 55 minutes or until cake is firm when touched lightly in center. Cool completely. Frost with Lite Apple-Cream Cheese Frosting.
For frosting, beat 1 pkg (8 oz) light cream cheese in a large mixer bowl until soft and fluffy. Add 1 box (1 pound) unsifted confectioner's sugar, 2 Tbls apple juice and 1 tsp vanilla extract. Beat until smooth and spreading consistency. Yield: 12 to 16 servings.
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