Low Fat Carrot Cake


1 1/3C unbleached all-purpose flour
1C whole wheat flour
2t baking powder
2t cinnamon
1t baking soda
1/4t nutmeg
2C grated carrots
1C unsweetened applesauce
3/4C packed brown sugar
1/3C vegetable oil
1t pure vanilla extract (I used artificial)
3 eggs
1/2C raisins (optional)
1/2C walnut pieces (optional)


In a mixing bowl, combine both flours, baking powder, cinnamon, baking soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce, sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes out clean.

Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into it. Keep adding icing sugar and mixing it in until it has a nice thick but still spreadable consistency. I'd suggest starting with 1 cup of icing sugar and working my way up. Frost the cake after it has cooled. Refrigerate.

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