Easy Low Fat Carrot cake (frosted) Recipe

Yield:

16 Servings

Ingredients:

1 1/3	c	Unbleached all-purpose wheat flour, flour
1	c	Whole wheat wheat flour, flour
2	ts	baking powder
2	ts	cinnamon
1	ts	baking soda baking soda
1/4	ts	nutmeg
2	c	Grated carrots, carrots
1	c	Unsweetened applesauce applesauce
3/4	c	Packed sugars, brown brown sugar
1/3	c	oil, vegetable vegetable oil
1	ts	Pure vanilla extract
3		eggs
1/2	c	raisins, seed raisins (optional)
1/2	c	Walnut pieces (optional)
		---FROSTING---
125	g	cheese, cream, cream cheese
		Icing sugar (powdered sugar)

Preparation for Low Fat and Healthy Carrot cake (frosted) Recipe:

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.

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