Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 tbsp all-purpose flour
2 1/4 c all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
2/3 c granulated sugar
2/3 c packed brown sugar
1/2 c applesauce
1/3 c vegetable oil
1/4 c plain fat-free yogurt
2 1/2 tsp vanilla
2 lg egg whites
1 lg egg
2 c finely shredded carrot
Cream Cheese Frosting (see recipe)
1/4 c chopped walnuts -- garnish
Preheat oven to 375°. Coat 2 (8-inch) round cake
pans with cooking spray and dust pans
with 1 tbsp flour.
Lightly spoon 2 1/4 cups flour into dry measuring
cups; level with knife. Combine 2 1/4 cups flour,
baking powder, cinnamon, salt, baking soda and nutmeg
in medium bowl.
Combine granulated sugar and next 7 ingredients
(granulated sugar through egg) in a large bowl;
beat well at medium speed of a mixer.
Add to flour mixture, stirring just until moist.
Stir in carrot.
Pour cake batter into prepared pans.
Sharply tap pans once on counter to remove air bubbles.
Bake at 375° for 30 minutes or until a wooden
pick inserted in center comes out clean.
Cool in pans 10 minutes on wire racks;
remove from pans.
Cool completely on wire racks.
Place 1 cake layer on plate; spread with 2/3 cup
Cream Cheese Frosting and top with other cake layer.
Spread remaining frosting over top and sides of cake.
Sprinkle walnuts over top of cake.
Store cake loosely covered in refrigerator.
Cream Cheese Frosting:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c tub-style light cream cheese -- chilled
1 1/4 tsp vanilla
3 1/2 c powdered sugar
Beat cream cheese and vanilla in a large bowl
at medium speed of a mixer until smooth.
Gradually add sugar; beat at low speed until smooth
(do not overbeat).
Cover and chill.
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