Carrot Cake

This Carrot Cake recipe is taken from Cooking Light Magazine, submitted by Maureen Callahan and Rebecca J. Pate, November 1999, pp 140-141. It has only 9.5 grams of fat and 304 calories per slice.

2 c flour                                 
1/2 c apple butter
1/2 c granulated sugar            
1/2 c vegetable oil 
1/2 c packed brown sugar     
1 T vanilla extract
2 t baking soda                     
2 large eggs
2 large egg whites                       
1 t salt
3 c shredded carrot                                    
2 t cinnamon
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife Combine flour, sugars, soda, cinnamon and salt; make a well in center of mixture. Combine apple butter, vegetable oil, vanilla, eggs and egg whites, in a large mixing bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrots.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Cream Cheese Frosting:

1/2 c (4 oz) block-style fat-free         
       cream cheese, chilled                
1 t vanilla extract 
3 1/2 c powdered sugar
1 t grated lemon rind
1/4 c butter                                      

Beat cream cheese, butter, vanilla and grated lemon rind at medium speed of a mixer until smooth.  Lightly sppon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat). Yield: 2 cups (serving size: 1 tablespoon)

Place 1 cake layer on a plate; spread with 2/3 c frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 18 servings (serving size: 1 slice).