* Exported from MasterCook *
Carrot Cake With Cream Cheese Frosting - 7 Points
Recipe By : Cooking Light Mag. M/98 - 7 Points
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
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
1. Preheat oven to 375 degrees. 2. Coat 2 (8-inch) round cake pans with
cooking spray, and dust pans with 1 tablespoon flour. 3. 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 four mixture, stirring just until moist. Stir in carrot. 4. Pour
cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. 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. 5. 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 in
refrigerator. Yield: 16 servings.
*Cream Cheese Frosting:
1. 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 74mg.
MC Formatted by Sue B 3/98. Submitted to the WW forum 6-29-98.
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NOTES : This Carrot Cake with Cream Cheese Frosting slimmed from 45%
calories from fat to 21%.