Wednesday, February 18, 2015
Skinny Carrot Cake
I have to say this is the queen of all reduced-calorie cakes. No one will EVER suspect that there is no oil and less sugar in it, as it is super moist and sweet and amazingly delicious. It also has a good amount of fiber, fruits, and vegetables in it, so it actually has nutritional value. My husband and kids almost always request this for their birthdays (as do I, unless I go for strawberry shortcake). The base recipe is from my husband's grandmother, but I've tweaked it to cut the calories quite a bit.
1 1/2 cups sugar*
1 1/2 cups unsweetened applesauce
2 cups flour (whole white wheat flour is best)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated or shredded carrots
4 oz. regular cream cheese
2 tbsp butter or margarine
1 tsp vanilla
1/2 lb. (or so) powdered sugar
Mix sugar, applesauce, and eggs. Then add dry ingredients and mix well. Combine carrots last, and bake in greased and floured 9x13 pan @ 350 degrees for 40 minutes, or until a fork in the middle comes out clean. Cool and frost. Keep leftovers in the fridge, since there are so many fruits and veggies that can spoil on the counter.
* I usually use 1 cup sugar and 1/2 cup Splenda, or you could use all Splenda or any combination of the two. You could also probably get away with just 1 cup of sugar total. The frosting keeps it plenty sweet.
WARNING: You can no longer consider this cake reduced-calorie if you eat the whole thing in one sitting!