Here's one that I've been meaning to try since November. I even found the apple butter (next to the peanut butter or by the jams & jellies in the supermarket). It's received rave reviews on more than one recipe exchange list. Let us know if anyone tries it.
Jane
* Exported from MasterCook *
Carrot Cake a la Cooking Light -- 7 pts
Recipe By :Cooking Light Magazine, 11/99.
Serving Size : 18 Preparation Time :0:00
Categories : Cakes - To Die For!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar -- I use dark
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup apple butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrots
Cream Cheese Frosting:
4 ounces fat-free cream cheese -- chilled, (1/2 cup)
1/4 cup butter or stick margarine -- softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
Preheat oven to 350 degrees. (Will Bake 35 for minutes at 350 degrees.)
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture.
Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk.
Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.
Pour batter into 2 (8-inch) round cake pans coated with cooking spray. (After pouring into pans and placing in the oven, I discovered that I'd forgotten to add the 2 egg whites. SO, out it all came, back into the bowl, add the whites, and gently tried to mix them in. NO PROBLEM...Cake came out moist and perfect!)
Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes on a wire rack; remove from pans. Cool Completely on wire rack.
Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. (My icing was so thick that I feared there wouldn't be enough to
frost the sides...but it was pretty just with center and top done -- and tasted just as good!)
Store cake loosely covered in refrigerator.
Yield: 18 servings (serving size: 1 slice).
Frosting: Beat the first 4 ingredients at medium speed of a mixer until
smooth. Lightly spoon sugar into dry measuring cups, and level with a
knife. Gradually add sugar to butter mixture; beat at low speed just
until blended (do not overbeat). Yield: 2 cups (serving size: 1
tablespoon).
Figures are per magazine:
After you eat this, you won't believe these totals (these figures include the Cream Cheese Frosting):
Calories: 304 (28 % from fat); Fat: 9.5 grams (2.9 g are sat fat, 2.8 g are mono, 3.2 g are poly); Protein 3.6 g; Carb
51.6 g; Fiber 1 g; Chol 33 mg; Iron 1.1 mg; Sodium 357 mg; Calc 38 mg.
According to MC5.03:
Per serving: 306 Calories (kcal); 9g Total Fat; (27% calories from fat); 4g Protein; 53g Carbohydrate; 28mg Cholesterol; 341mg Sodium, 1 g. fiber
Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 2 1/2 Other Carbohydrates
Description:
""Uses apple butter. They lowered the fat and calories but it tastes
better than most carrot cakes you will eat! We love it!""
S(ELF List):
"Typed and Kitchen Tested (11/1/99) by Brenda Adams "
- - - - - - - - - - - - - - - - - - -
Per serving: 306 Calories (kcal); 9g Total Fat; (27% calories from fat); 4g Protein; 53g Carbohydrate; 28mg Cholesterol; 341mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates
NOTES : If you taste this, you will go as nutty as we all did, I just
bet!! Cooking
Light re-did a reader's favorite carrot cake recipe. Before,
there were 512 calories per slice, now only 304; before 29 grams
fat, now only 9.5 grams, percent of total calories from fat was
51%, now it is 28%, and cholesterol went from 77 mg to 33 mg.
My husband and grown daughter and I just could NOT believe this cake could be so good and so moist and so FATTENING tasting. This is as good or better than any carrot cake we've ever eaten. My daughter's first reaction after taking first bite was: this is BETTER than any carrot cake I've ever tasted! This recipe is a KEEPER. I am going to make a huge sheet cake of this and take it to our family reunion Christmas get-together...and feel GOOD about serving them such decadence!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
