Makeover Moist Carrot Cake

Name: Makeover Moist Carrot Cake
Ingredients: 1-1/3 cups sugar; 1/2 cup packed brown sugar; 1 cup unsweetened applesauce; 1/2 cup canola oil; 2 large eggs; 2 large egg whites; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 2 cups shredded carrots; 1 can (8 ounces) unsweetened crushed pineapple, drained; 1/2 cup golden raisins; 1/2 cup finely chopped walnuts; 5 ounces reduced-fat cream cheese; 3 ounces cream cheese, softened; 1 teaspoon vanilla extract; 2 cups confectioners' sugar; 1/4 cup finely chopped walnuts, toasted

21 ingredients

3 steps

Ingredients

1-1/3 cups sugar
1/2 cup packed brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts
5 ounces reduced-fat cream cheese
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped walnuts, toasted

Directions

1

In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
2

Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
3

For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator.