Friday, May 29, 2009

MOIST CARROT BUNDT CAKE

1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 egg whites
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 cups shredded carrots
1 can (8-oz) unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts
FROSTING:
5 ounces reduced-fat cream cheese
1 pkg (3-oz) cream cheese, softened
1 tsp vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped toasted walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, beat the sugars, applesauce, oil, eggs including egg whites, and vanilla until well blended. In another bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. After combined, beat into the sugar mixture until well blended. Stir in the carrots, pineapple, raisins, and walnuts. Coat a 10-inch Bundt pan with nonstick cooking spray and transfer batter into pan. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Cool completely on a wire rack.

To make the frosting: In a large mixing bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost the entire cake (this is not a drizzle-type frosting). Sprinkle with the toasted walnut pieces. Store cake in refrigerator.


Yield: 16 servings. Per serving: 406 calories, 15 g fat, 64 g carbs, 6 g protein

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