carrot cake recipe

For those who requested it! Really not a difficult cake- especially if you have a food processor to shred the carrots. I have done it by hand and it does take a little while. But it is worth it!

Cake
6 egg whites
3/4 cup Shedd's Spread, melted (I used Organic Smart Balance)
3/4 cup applesauce (I use the unsweetened kind or homemade if I have it)
2 cups sugar
2 cups flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
3 cups carrots, grated
1/2 cup walnuts, chopped
1 1/4 cup raisins

Frosting
1 lb. powdered sugar
2 T. Shedd's Spread (or Smart Balance)
8 oz. lite cream cheese, softened (NOT fat-free)
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour pan- I use a bundt pan but a rectangular cake pan would be just fine, and easier (but not as pretty!).
In a large mixing bowl mix egg whites, spread, applesauce, and sugar. In another bowl blend flour, soda, cinnamon, salt, and allspice. Add flour to egg mixture and stir until well blended. Add the carrots, nuts and raisins and mix well. Bake at 350 degrees for 30 minutes, and then reduce heat to 320 degrees. Bake for another 30 to 40 minutes.

For the frosting, blend all the ingredients in a deep mixing bowl. Add extra powdered sugar to reach desired consistency. Frost the cake when cooled. (I reserve a small amount to dye orange and green for my decorations before frosting the cake) Refrigerate until ready to serve, as well as any leftovers. Pictures of my version here.


From Real People Cookin' Low Fat, by Kathy M Walton, Ph.D. and Lynette M. Yerbury, CPA, MBA (out of print)