Light Applesauce Carrot Cake
The applesauce makes this style of carrot cake moist and light.
Yield: 32 small pieces
Ingredients
Cake
- 1 cup unsweetened applesauce
- 3 eggs
- 5 tablespoons corn oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup honey
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon nutmeg
- 2 1/3 cups whole wheat flour
- 2 cups grated carrots
Lemon Cream Frosting
- 8 ounces low-fat ricotta cheese
- 1 tablespoon lemon juice
- 1 1/2 tablespoons honey
- 1/2 tablespoon arrowroot or cornstarch zest from one lemon
- 4 tablespoons chopped walnuts
Instructions
Cake
- Heat oven to 350 degrees F. Spray a Bundt pan with nonstick vegetable spray.Combine in large bowl until well blended.
- Add grated carrots last until just blended. Pour into pan and bake for approximately 35 minutes or until tester comes out clean. Cool on rack. Refrigerate. If desired, frost with Lemon Cream Frosting.
Lemon Cream Frosting
- Combine in food processor and process until smooth. Place in a saucepan and heat until nearly boiling. Stir constantly to prevent scorching. Chill. Frost top of cake. Sprinkle with nuts.
Nutrition
Per serving: Calories 75: Protein 2g: Fat 2g: Cholesterol 28mg: Carbohydrates 11g: Sodium 90mg
Attribution
Posted by Olga at Recipe Goldmine 5/17/02 6:55:10 am.
