Monday, April 19, 2010

Carrot Cake (Low Fat)

A few years ago, while we still lived in NC, Robin brought the most delicious carrot cake I have ever had over to Mark for his birthday. It's his favorite cake, and it's very low fat. Even though I had the recipe (developed by Mark and Robin), I could never make it myself, because I did not have a food processor. But now I do! So I made the cake:

Here's the recipe, which I modified slightly to make it a bit less low-fat, but also a bit less wasteful, as I do not know what I would do with extra yolks:

In a large bowl combine:
  • 1 egg
  • 6 egg whites (this is where I just used 3 eggs)
Beat, then add:
  • 3/4 c granulated sugar
  • 3/4 c brown sugar
  • 1 1/4 c unsweetened apple sauce
  • 2 t vanilla extract
Beat some more

In a separate bowl combine:
  • 2 c minus 2 T all purpose flour
  • 3 t baking powder
  • 2 t baking soda
  • 1 t salt
  • 2 t cinnamon
  • 1 T cocoa powder
Pour the dry ingredients into the wet ingredients and mix only till incorporated, then add:
  • 1 lb shredded carrots
  • 2 c raisins
Pour into three 8" pans lined with wax paper and bake in a 350 degrees F preheated oven for 35 minutes or until a toothpick inserted in the middle comes out clean.

Let cool, and in the meantime prepare the frosting:

  • 2 8oz packages of fat free cream cheese
  • 2 1/2 c powdered sugar
  • 1 t vanilla extract
beat well, and spread on cakes.

For decoration, I used solid glaze:
  • 2 T butter
  • 1 c powdered sugar
  • a drop of almond extract
All mushed together with a fork, then colored and shaped as carrots. I got 4 large yummy carrots.

1 comment:

5x5 said...

I am so happy you posted this! I lost the recipe and tried to recreate it for Nathan's birthday last month, unsuccessfully. I'm thinking cup cakes are in order!