Ingredients
-
1/2 teaspoon salt
-
1 tablespoon flour
-
2 1/4 cups flour
-
2 teaspoons baking powder
-
1 1/2 teaspoons cinnamon
-
1/4 teaspoon baking soda
-
1/4 teaspoon nutmeg
-
2/3 cup sugar
-
2/3 cup dark brown sugar
-
1/2 cup applesauce
-
1/3 cup oil
-
2 1/2 teaspoons vanilla
-
2 large egg whites
-
2 cups finely shredded carrots
-
-
2/3 cup tub-style light cream cheese or 2/3 cup fat free cream cheese
-
1 1/4 teaspoons vanilla
-
3 1/2 cups powdered sugar
-
1 large egg
-
1/4 cup plain nonfat yogurt
Instructions
- Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
- Combine 2¼ cups flour through nutmeg in a medium bowl.
- Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
- Stir in carrot.
- Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
- Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
- Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
- MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
- Gradually add sugar and beat at low speed just until smooth.
- (If necessary you can thin the frosting with a little skim milk).
- Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
- Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
- Either way, sprinkle walnuts over top.