Carrot Cake With Cream Cheese Frosting

Recipe Ingredients

		Cooking spray
1 tablespoon	15ml	All-purpose flour
2 1/4 cups	140g / 4.9oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Ground nutmeg
2/3 cup	131g / 4.6oz	Granulated sugar
2/3 cup	106g / 3.7oz	Packed brown sugar
1/2 cup	118ml	Applesauce
1/3 cup	78ml	Vegetable oil
1/4 cup	59ml	Plain fat-free yogurt
2 1/2 teaspoons	12ml	Vanilla
2 teaspoons	10ml	Egg whites (large)
1 teaspoon	5ml	Egg (large)
2 cups	220g / 7.8oz	Finely shredded carrot
		Cream cheese frosting - (see recipe)
1/4 cup	36g / 1.3oz	Walnuts - chopped - garnish

Recipe Instructions

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

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with knife.

Combine 2 1/4 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 375F 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.

Source:
Cooking Light - March 1998

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