Lightened Up Carrot Cake

  • Active Time 25m
  • Total Time 55m

Serves 10

This lightened version of carrot cake uses dense and creamy apple butter to replace part of the oil. Dark brown sugar and extra spices give the cake a deep richness both in color and flavor. Soft margarine and low-fat cream cheese in the frosting reduce the fat without a noticeable change in taste!

ingredients

  • For Cake:
  • 1/2 cup egg substitute (or 2 large egg whites)
  • 1 cup dark brown sugar
  • 1/3 cup canola oil
  • 1/2 cup apple butter
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • A pinch of ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • Canola oil spray (to grease pan)
  • For Icing:
  • 2 tablespoons soft canola margarine
  • 2 ounces low fat cream cheese
  • 1 tablespoon grated lemon zest (rind)
  • 1 1/2 cups confectioners' sugar, sifted
  • 1/2 teaspoon vanilla
  • 1 tablespoon nonfat milk (optional)

directions

TO MAKE CAKE: Preheat the oven to 350 degrees F.

Spray one 8-inch layer cake pan with canola oil (or grease lightly with canola oil).

Combine the egg substitute (or egg whites), sugar, oil, apple butter, vanilla and all of the dry ingredients in a bowl of a stand mixer, then beat just until smooth. Stir in the carrots. Pour the mixture into the prepared pan.

Bake for about 30 minutes, or until a skewer inserted in the middle of the cake comes out clean. Turn the cake out onto a wire rack to cool completely.

TO MAKE ICING: In a stand mixer, beat the margarine and cream cheese together until creamy. Mix in the lemon zest (rind), vanilla and sugar. Beat until smooth. Thin with milk if necessary, to spreading consistency.

Cover the cooled cake with the icing and serve immediately.

Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5616

nutrition information per serving

333 calories; 11g total fat; 3mg cholesterol; 299mg sodium; 55g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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