We are on a sugar craze now, with all these desserts, but this carrot cake recipe is Low-fat and saturated fat, by substituting whole eggs with eggs whites. Great tasting with the spices, applesauce, and carrots. You can chop up some raw walnuts and place on the frosting of the cake, for decoration and crunch.
Ingredients:
• 1/4 Cup Raisins
• 3/4 Cup confectioners sugar
• 1/3 Cup Applesauce
• 2/3 Cup Sugar
• 1/2 Teaspoon Vanilla extract
• 1/8 Teaspoon Ground cloves
• 1 Teaspoon cinnamon
• 1/2 Teaspoon skim milk
• 1/2 Teaspoon baking soda
• 1/4 Teaspoon nutmeg
• 1/8 Teaspoon salt
• 1 1/4 Cups Flour
• 1 2/3 Cups carrots, grated
• 3 Tablespoons Non-Fat Cream Cheese (tub container)
• 2 Tablespoons margarine
• 1 1/2 Teaspoons baking powder
• 3 Egg whites
Directions:
Preheat oven to 350°F. Vegetable spray a 8" x 8" non-stick baking dish, set aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
In a large bowl, cream together the sugar and margarine or butter. Using an electric mixer, beat in the egg whites and applesauce until well-blended. Add the flour mixture and beat, stopping once to scrape down the bowl, until just combined. Stir in the carrots and raisins.
Pour the batter into the prepared dish and smooth it evenly. Bake for 30 to 35 minutes, or until the top is lightly browned. Allow cake to cool completely.
Frosting: Sift the confectioners' sugar into a medium bowl. Add the cream cheese, skim-milk and vanilla. Blend until smooth. Spread frosting on cooled cake.
