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Golden Gate Carrot Cake

Categories: Birthdays, Cakes/pies, Easter
Type: Desserts and Baked Goods

Here's a carrot cake that honors the beautiful Golden Gate Bridge.

Serves: Serves: 8


  • 1/2 cups all-purpose flour
  • 3/4 cup pourable Sugar Twin or Sprinkle Sweet
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsweetened applesauce
  • 1 egg or equivalent in egg substitute
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup + 1 tablespoon raisins
  • 1/4 cup (1 ounce) chopped walnuts
  • 1 (8-ounce) package Philadelphia fat-free cream cheese
  • 1 tablespoon skim milk
  • 1 teaspoon coconut extract
  • 1 cup Cool Whip Free
  • 2 tablespoons flaked coconut

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  1. Preheat oven to 325 degrees. Spray a 9-by-9-inch cake pan with butter- flavored cooking spray.
  2. In a large bowl, combine flour, 1/2 cup Sugar Twin, baking soda, and cinnamon. Add applesauce, egg, and vanilla extract. Mix gently to combine.
  3. Stir in carrots, raisins, and walnuts. Spread batter into prepared cake pan. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
  4. Place cake pan on a wire rack and allow to cool completely.
  5. In a large bowl, stir cream cheese with a spoon until soft. Stir in skim milk, coconut extract, and remaining 1/4cup Sugar Twin. Add Cool Whip Free. Mix gently to combine.
  6. Spread frosting evenly over cooled cake. Evenly sprinkle coconut over top.
  7. Cut into 8 servings. Refrigerate leftovers.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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