Recipe - Carrot Cake With Cream Cheese Frosting

Cooking spray
1 tablespoon Allpurpose flour
2 One fourth cup Allpurpose flour
2 teaspoon Baking powder
1 One half teaspoon Ground cinnamon
One half teaspoon Salt
One fourth teaspoon Baking soda
One fourth teaspoon Ground nutmeg
2/3 cup Granulated sugar
2/3 cup Packed brown sugar
One half cup Applesauce
1/3 cup Vegetable oil
One fourth cup Plain fatfree yogurt
2 One half teaspoon Vanilla
2 lg Egg whites
1 lg Egg
2 cup Finely shredded carrot
Cream Cheese Frosting; (see
recipe)
One fourth cup Chopped walnuts; garnish

Preheat oven to 375°. Coat 2 (8inch) round cake pans with cooking spray
and dust pans with 1 tbsp flour.

Lightly spoon 2 One fourth cups flour into dry measuring cups; level with knife.
Combine 2 One fourth cups flour, baking powder, cinnamon, salt, baking soda and
nutmeg in medium bowl. Combine granulated sugar 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.

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.

Place 1 cake layer on 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.

Recipe by: Cooking Light March 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Feb 21, 1998