Carrot Cake (lighter recipe)

 

1 1/2

cups granulated sugar

1/2

cup vegetable oil

1/2

cup unsweetened applesauce

2

teaspoons vanilla

1

egg

4

egg whites

2

cups Gold Medal® all-purpose flour

1 3/4

teaspoons ground cinnamon

1

teaspoon baking soda

1/2

teaspoon salt

1/4

teaspoon ground nutmeg

5

medium carrots, shredded (3 cups)

4

oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel), softened

1 1/2

teaspoons fat-free (skim) milk

1/2

teaspoon vanilla

2

cups powdered sugar

• 1 Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan. In large bowl, mix sugar, oil, applesauce, vanilla, egg and egg whites until blended; beat with spoon 1 minute. Stir in remaining cake ingredients except carrots; beat with spoon 1 minute. Stir in carrots. Pour into pan.
• 2 Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack.
• 3 In medium bowl, beat cream cheese, milk and 1/2 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting over cake.