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Article: Carrot cake with cream cheese frosting
- Article from:
- The Beacon News - Aurora (IL)
- Article date:
- April 3, 2002
CopyrightCopyright (c) 2002 The Beacon News. (Hide copyright information)
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Sounds too good to be true or at least low-fat, but this recipe lets you have your cake and eat its cream- cheese frosting, too, without suffering undue guilt.
The recipe specifies much less oil than usually called for, and adds applesauce and raisins to keep the cake moist.
And the cream cheese frosting keeps its fat content within bounds because it uses nonfat cream cheese.
Preheat the oven to 375 F. Spray two 9-inch cake pans with nonstick spray and lightly dust with flour.
With an electric mixer at high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoon of the orange zest, and the vanilla until blended.
In a medium bowl, combine the flour, pumpkin pie spice, ...