LOW-FAT CARROT CAKE WITH CREAM CHEESE FROSTING

Low-Fat Carrot Cake With Cream Cheese Frosting image

Provided by echo echo

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 20

1 tablespoon flour
2 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
2/3 cup sugar
2/3 cup dark brown sugar
1/2 cup applesauce
1/3 cup oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla
2 large egg whites
1 large egg
2 cups finely shredded carrots
2/3 cup tub-style light cream cheese or 2/3 cup fat free cream cheese
1 1/4 teaspoons vanilla
3 1/2 cups powdered sugar
1/4 cup chopped walnuts

Steps:

Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
Combine 2¼ cups flour through nutmeg in a medium bowl.
Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
Stir in carrot.
Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
Gradually add sugar and beat at low speed just until smooth.
(If necessary you can thin the frosting with a little skim milk).
Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
Either way, sprinkle walnuts over top.