Golden Gate Carrot Cake
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
- Preheat oven to 325 degrees. Spray a 9-by-9-inch cake pan with butter- flavored cooking spray.
- 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.
- 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.
- Place cake pan on a wire rack and allow to cool completely.
- 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.
- Spread frosting evenly over cooled cake. Evenly sprinkle coconut over top.
- Cut into 8 servings. Refrigerate leftovers.
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.
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