Cake, Carrot Spice Cake
By lknowles
From Healthy Homestyle Desserts, this cake is made lighter by using egg whites instead of whole eggs, replacing oil with a combination of buttermilk and applesauce, and using marshmallow cream in place of butter in frosting.
Ingredients
- Cake:
- 1 Cup Whole Wheat Flour
- 1 Cup All-Purpose Flour
- 2 Tsp Baking Soda
- 2 1/2 Tsp Cinnamon
- 3/4 Tsp Ground Nutmeg
- 3/4 Tsp Ground Cloves
- 6 Egg Whites
- 1 1/3 Cups Sugar
- 1/2 Cup Buttermilk
- 1 Cup Unsweetened Applesauce
- 1 Tsp Lemon Juice Fresh
- 2 Cups Carrots (Shredded)
- Icing:
- 1 8oz Tub Light Cream Cheese
- 1 7 1/2 oz Jar Marshmallow Cream
- 1 Tsp Lemon Juice Fresh
- 1/2 Tsp Vanilla Extract
Details
Servings 1
Preparation
Step 1
Preheat Oven to 350 degrees, Lightly coat a 13x9 inch baking pan with non-stick vegetable spray.
1. Cake, In a large bowl, combine whole wheat & all-purpose flour, baking soda, cinnamon, nutmeg & clove.
2. In another large bowl, beat egg whites with electric mixer on high speed until soft peaks form. gradually add sugar.Gradually add the buttermilk, applesauce & vanilla to the egg white mixture. Add flour mixture fold in carrots. Transfer the batter to the prepared baking pan.
3. Bake 35-40 minutes or until toothpick inserted near the center comes out clean. Let the cake cool, in the pan on a rack wire.
4. Frosting, in a medium bowl, combine the cream cheese, marshmallow cream, lemon juice & vanilla. Take care not to over mix or frosting can become
runny. Frost Cake, Serve.
cake serves 12.
283 calories, 4grams fat, 2.2grams saturated fat.
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