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.