Classic Carrot Cake
This is the carrot cake recipe that you remember from your childhood, only healthier.
Serves: 18 servings
- 2 cups unbleached flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon fat-free egg substitute
- 1/2 cup orange or apple juice
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups (not packed) grated carrots (about 6 medium)
- 1/2 cup golden or dark raisins
- 1/2 cup chopped toasted pecans or walnuts
- 1 1/2 blocks (8 ounces each) nonfat or reduced-fat cream cheese, softened to room temperature
- 1/4 cup plus 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix*
- 1 1/2 cups nonfat or light whipped topping
- * Omit the pudding mix if you are using reduced-fat cream cheese rather than a nonfat brand.
- Place the flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl, and stir to mix well. Stir in the egg substitute, fruit juice, vegetable oil, and vanilla extract. Fold in the carrots, raisins, and, if desired, the nuts.
- Coat a 9-x-13-inch pan with nonstick cooking spray, and spread the mixture evenly in the pan. Bake at 300°F for about 40 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Allow the cake to cool to room temperature.
- To make the frosting, place the cream cheese, sugar, and vanilla extract in a medium-sized bowl, and beat with an electric mixer until smooth. Add the pudding mix, and beat until smooth. (If you are using reduced-fat cream cheese rather than a nonfat brand, omit the pudding mix, and, if needed, beat in a teaspoon or 2 of milk to soften the mixture.) Gently fold in the whipped topping.
- Immediately spread the frosting over the cooled cake, and refrigerate for at least 2 hours before cutting into squares and serving.
- Variation To make Pineapple Carrot Cake, drain and discard 2 tablespoons of juice from an 8-ounce can of crushed pineapple. Substitute the remaining juice and the pineapple for the orange or apple juice in the batter.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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