Apple Carrot Cake
1 cup whole wheat flour
1 cup unbleached or all-purpose flour
1 1/2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 egg whites
3/4 cup unsweetened applesauce
1/2 cup 2% buttermilk
1 tsp. vanilla extract
1 1/2 cups shredded carrots (about 2 medium)
1 apple, peeled and shredded
Preheat oven to 350. Lightly coat 13 by 9 inch baking dish with nonstick spray.
In medium bowl, combine flour, sugar, baking soda, cinnamon, and cloves.
In large bowl, using electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce, buttermilk, and vanilla until blended. Gradually beat in the flour mixture. Stir in carrots and apples. Scrape into pan and smooth the surface. Bake 35 to 40 minutes or until wooden pick in the center comes out clean and cake begins to pull away from sides of pan. Cool completely in pan on a rack. When completely cool, spread with frosting…recipe follows….swirling for a decorative effect if desired… top with walnuts if using.
Light Cream Cheese Frosting:
1 tub light cream cheese(8 ounces) softened
8 ounces fat-free cream cheese, softened
3 tablespoons light butter, softened
1 1/2 cups confectioners’ sugar, sifted
1 1/2 tsp. vanilla extract
IN medium bowl, using electric mixer on medium speed, beat light cream cheese, fat-free cream cheese, and butter for 2 to 3 minutes, or until smooth and fluffy. Gradually beat in sugar. Stir in vanilla. Use immediately or refrigerate. If using it later, let frosting return to room temperature and whisk again to lighten before using.
12 servings: with frosting… 322 calories, 9 g protein, 59 g carb, 6 g fat, 2 g saturated fat, 50 mg. cholesterol, 488 mg sodium, 3 g fiber