Side Pannel
Low-Fat Carrot Cake #1
Ingredients List
- 1 1/3 c Unbleached all-purpose flour
- 1 c Whole wheat flour
- 2 ts Baking powder
- 2 ts Cinnamon
- 1 ts Baking soda
- 1/4 ts Nutmeg
- 2 c Grated carrots
- 1 c Unsweetened applesauce
- 3/4 c Packed brown sugar
- 1/3 c Vegetable oil
- 1 ts Pure vanilla extract (I used
- -artificial)
- 3 Eggs
- 1/2 c Raisins (optional)
- 1/2 c Walnut pieces (optional)
Directions
FROSTING
125 g Cream cheese
Icing sugar (powdered sugar)
In a mixing bowl, combine both flours, baking powder, cinnamon, baking
soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce,
sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled
9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes
out clean.
Hint: if you like pineapple in your carrot cake, replace half of the apple
sauce with crushed or chunk unsweetened pineapple.
Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar)
into it. Keep adding icing sugar and mixing it in until it has a nice thick
but still spreadable consistency. I'd suggest starting with 1 cup of icing
sugar and working my way up. Frost the cake after it has cooled.
Refrigerate.
Additional notes by Eric: - I found that three medium sized apples yield
about 1C of apple sauce. - about 125 grams of cream cheese was ample to
make the frosting (and increase the fat content). They suggest trying
riccota or quark cheese for lower fat.
125 g Cream cheese
Icing sugar (powdered sugar)
In a mixing bowl, combine both flours, baking powder, cinnamon, baking
soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce,
sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled
9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes
out clean.
Hint: if you like pineapple in your carrot cake, replace half of the apple
sauce with crushed or chunk unsweetened pineapple.
Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar)
into it. Keep adding icing sugar and mixing it in until it has a nice thick
but still spreadable consistency. I'd suggest starting with 1 cup of icing
sugar and working my way up. Frost the cake after it has cooled.
Refrigerate.
Additional notes by Eric: - I found that three medium sized apples yield
about 1C of apple sauce. - about 125 grams of cream cheese was ample to
make the frosting (and increase the fat content). They suggest trying
riccota or quark cheese for lower fat.
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