Low Sugar Carrot Cake
17 ingredients
12 steps
Ingredients
- Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar, divided
- 1 packet Sweet 'n Low
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened apple juice
- 1/2 cup vegetable oil
- 2 (4 ounce) jars carrot baby food
- 2 large eggs, separated,at room temperature
- Frosting
- 1 (8 ounce) package light cream cheese or (8 ounce) package fat free cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon skim milk
- 2 teaspoons vanilla extract
- 2 packets Sweet 'n Low
Directions
-
1Preheat oven to 350F.
-
2Spray 9x13 pan with cooking spray; set aside.
-
3Into large bowl, sift together flour, 1/4 cup plus 2 tbsp sugar, 1 packet Sweet'N Low, baking soda, cinnamon, and salt.
-
4In medium bowl, combine apple juice, oil, and egg yolks.
-
5Stir liquid ingredients into dry ingredients and mix well.
-
6In large metal bowl with mixer at high speed, beat egg whites until soft peaks form.
-
7Gradually add remaining 2 tbsp sugar, continuing to beat until stiff; fold into batter.
-
8Pour into prepared pan.
-
9Bake 30 minutes or until toothpick inserted in the middle comes out clean.
-
10Cool on wire rack.
-
11Prepare frosting: In medium bowl with mixer at medium speed, beat cream cheese gradually adding powdered sugar, milk, vanilla, and 2 packets Sweet'N Low, until smooth and fluffy.
-
12Spread over cooled cake.
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