Nostalgic and Decadent Carrot Cake Made a Whole Lot Skinnier
Ingredients
Ingredients for Cake:
- 1 cup applesauce, unsweetened
- ⅓ cup canola oil
- 2 eggs, I like Egg-Lands Best eggs
- 3 egg whites
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1 cup brown sugar, packed
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- ½ teaspoons salt
- 1 (16 oz.) can crushed unsweetened pineapple, not drained
- 2 cups carrots, shredded
- ⅓ cup walnuts, chopped
- ¼ cup coconut, shredded
Ingredients for Cream Cheese Frosting:
- 6 oz. reduced-fat cream cheese (¾ of an 8 ounce pkg.)
- 2¼ cups powdered sugar
- 2 tablespoons reduced-fat milk or 1 tablespoon more, if desired
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Coat a Bundt pan with cooking spray.
- Using an electric mixer or in a large bowl using a hand mixer, add applesauce, oil, eggs, vanilla and both sugars. Mix until blended.
- Mix in flour, baking soda, cinnamon and salt.
- Add pineapple, carrots, walnuts, and coconut. Blend until thoroughly mix.
- Pour cake batter into coated pan. Place in oven and bake for about 1 hour or until a toothpick inserted comes out clean.
- Let cake cool for about 10 minutes. Carefully remove from pan. Cool completely before frosting.
- To make the frosting: using a mixer, whip the cream cheese until smooth. Add powder sugar, milk , vanilla and mix until smooth. It should be quite thick.
- Frost the cake. Run a fork over the frosting to make decorative lines.
- Store in refrigerator.
Nutrition
Serving: 1sliceCalories: 352kcalCarbohydrates: 64gProtein: 5gFat: 9gSodium: 322mgFiber: 2gSugar: 43gPlus Points: 10