Cooking spray
1 tb All-purpose flour
2 1/4 c All-purpose flour
2 ts Baking powder
1 1/2 ts Ground cinnamon
1/2 ts Salt
1/4 ts Baking soda
1/4 ts Ground nutmeg
2/3 c Granulated sugar
2/3 c Packed dark brown sugar
1/2 c Applesauce
1/3 c Vegetable oil
1/4 c Plain fat-free yogurt
2 1/2 ts Vanilla extract
2 lg Egg whites
1 lg Egg
2 c Finely shredded carrot
CREAM CHEESE FROSTING
2/3 c Tub-style light cream
-cheese; chilled
1 1/4 ts Vanilla extract
3 1/2 c Powdered sugar
Preheat oven to 375F.
Coat 2 (8-inch) round cake pans with cooking spray, and dust pans
with 1 tablespoon flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a
knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt,
baking soda, and nutmeg in a 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 a 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.
To Make Cream Cheese Frosting:
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.
Yield: 1 2/3 cups
Yields
16 servings