Makes 16 Servings
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1/2 cup NatraTaste™ Gold Cup for Cup
1/2 cup Sugar In The Raw®
2 eggs
2 teaspoons vanilla extract
1/2 cup nonfat buttermilk
1/3 cup vegetable oil
1/2 cup applesauce
1/2 cup golden raisins
3 cups (about 1 pound) shredded carrots
Cream Cheese Frosting
1 8-ounce package reduced fat cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 cup NatraTaste™ Gold Cup for Cup
Directions
Preheat oven to 350ºF.
Prepare 2 8-inch cake pans with non-stick spray. Line each with parchment paper and lightly flour pans.
In medium bowl combine all dry ingredients, blend and set aside.
In larger mixing bowl beat eggs. Add vanilla, buttermilk, vegetable oil and applesauce: blend well. Add raisins and carrots; blend well. Add dry ingredients and stir to combine. Pour half carrot batter into each cake pan. Bake at 350ºF 25-28 minutes or until cake tester comes out clean when inserted into cake.
Remove from oven and cool in pans for 10 minutes. Remove from pans and cool on cake rack. Once cooled, frost with cream cheese frosting. If desired, garnish with a baby carrots cut into slivers.
Cream Cheese Frosting
In small deep mixing bowl combine all ingredients and use electric mixer to mix until fluffy.
Spread sparingly on layers and frost top and sides of carrot cake.
Nutritional Information
Calories 220
Fat 11g
Sodium 400mg
Carbohydrates 27g
Dietary Fiber 2g
Protein 4g
