Carrot cake with cream cheese frosting
Source of Recipe
Aunt Saunny
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 dark 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 lareg egg whites
1 lareg egg
2 cups finely shredded carrot
cream cheese frosting
1/4 cup chopped walnuts
1. Preheat oven to 375.
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 sugr and
next 7 ingredients (granulated sugar through egg) in a large bowl;
beat well at medium speed of a mixer. Add to flour 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 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:
2/3 cup tub-style light cream cheese, chilled
1 1/4 teaspons vanilla extract
3 1/2 cups powdered sugar
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.
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