LOW FAT CARROT CAKE

LOW FAT CARROT CAKE

1 1/3 C unbleached all-purpose flour
1 C whole wheat flour
2 t baking powder
2 t cinnamon
1 t baking soda
1/4 t nutmeg
2 C grated carrots
1 C unsweetened applesauce
3/4 C packed brown sugar
1/3 C vegetable oil
1 t pure vanilla extract (I used artificial)
3 eggs
1/2 C raisins (optional)
1/2 C walnut pieces (optional)
Instructions:
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.
Hint: if you like pineapple in your carrot cake, replace half of the apple sauce with crushed or chunk unsweetened pineapple.
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.
Additional notes by Eric:
I found that three medium sized apples yield about 1C of apple sauce. - about 125 grams of cream cheese was ample to make the frosting (and
increase the fat content). They suggest trying riccota or quark cheese for lower fat.