Carrot Cake - Cooking Light Magazine 11/99 Xpst

[Guest guest]

This recipe -- a lighter carrot cake -- will be posted to every list I

belong to...it's that good!

 

Hi all:

 

This cake was fantastic. This is the kind of cake you watch your guest

faces when they bite in (especially if you tell them it's a light version)

-- but either way, watch their faces light up! ) I am so pleased to

have found this. In truth, I can't recall when I last made a carrot cake

from scratch, but I've sure tasted a bunch of them and this one is a

keeper! It's going as a sheet cake to our family's huge Christmas

reunion. (I will feel so good about serving them something that not only

will make them crazy with lust, but which I will feel isn't so bad for

their health as the stuff we normally bring at Xmas!) )

 

Happy Winter and carrot season everybody!

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Carrot Cake ala Cooking Light 11/99

 

Recipe By :Cooking Light Magazine, 11/99.

Serving Size : 18 Preparation Time :0:00

Categories : Cakes - To Die For!

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar -- I use dark

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 cup apple butter

1/2 cup vegetable oil

1 tablespoon vanilla extract

2 large eggs

2 large egg whites

3 cups shredded carrots

Cream Cheese Frosting:

4 ounces fat-free cream cheese -- chilled

(1/2 cup)

1/4 cup butter -- softened

or stick margarine

1 teaspoon grated lemon rind

1 teaspoon vanilla extract

3 1/2 cups powdered sugar

 

Preheat oven to 350 degrees. (Will Bake 35 for minutes at 350 degrees.)

 

Lightly spoon flour into dry measuring cups; level with a knife. Combine

flour and next 5 ingredients (flour through salt); make a well in center

of mixture. Combine apple butter and next 4 ingredients (apple butter

through egg whites) in a large bowl; stir well with a whisk. Add apple

butter mixture to flour mixture, stirring just until moist. Fold in

carrot.

 

Pour batter into 2 (8-inch) round cake pans coated with cooking spray.

(After pouring into pans and placing in the oven, I discovered that I'd

forgotten to add the 2 egg whites. SO, out it all came, back into the

bowl, add the whites, and gently tried to mix them in. NO PROBLEM...Cake

came out moist and perfect!) Bake at 350 degrees for 35 minutes or until

a wooden pick inserted in center comes out clean. Cool in pans 10 minutes

on a wire rack; remove from pans. Cool Completely on wire rack.

 

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with

remaining cake layer. Spread the remaining frosting over top and sides of

cake. (My icing was so thick that I feared there wouldn't be enough to

frost the sides...but it was pretty just with center and top done -- and

tasted just as good!) Store cake loosely covered in refrigerator.

Yield: 18 servings (serving size: 1 slice).

 

Frosting: Beat the first 4 ingredients at medium speed of a mixer until

smooth. Lightly spoon sugar into dry measuring cups, and level with a

knife. Gradually add sugar to butter mixture; beat at low speed just

until blended (do not overbeat). Yield: 2 cups (serving size: 1

tablespoon).

 

Figures are per magazine:

After you eat this, you won't believe these totals (these figures include

the Cream Cheese Frosting): Calories: 304 (28 % from fat); Fat: 9.5 grams

(2.9 g are sat fat, 2.8 g are mono, 3.2 g are poly); Protein 3.6 g; Carb

51.6 g; Fiber 1 g; Chol 33 mg; Iron 1.1 mg; Sodium 357 mg; Calc 38 mg.

 

 

 

Description:

" Uses apple butter. They lowered the fat and calories but it tastes

better than most carrot cakes you will eat! We love it! "

S(Typist/Poster):

" Typed and Kitchen Tested (11/1/99) by Brenda Adams

(adamsfmle) "

 

According to MC5.03:

Per serving: 306 Calories (kcal); 9g Total Fat; (27% calories from fat); 4g

Protein; 53g Carbohydrate; 28mg Cholesterol; 341mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2

Fat; 2 1/2 Other Carbohydrates

 

NOTES : If you taste this, you will go as nutty as we all did, I just

bet!! Cooking

Light re-did a reader's favorite carrot cake recipe. Before,

there were 512 calories per slice, now only 304; before 29 grams

fat, now only 9.5 grams, percent of total calories from fat was

51%, now it is 28%, and cholesterol went from 77 mg to 33 mg.

 

My husband and grown daughter and I just could NOT believe this

cake could be so good and so moist and so FATTENING tasting. This

is as good or better than any carrot cake we've ever eaten. My

daughter's first reaction after taking first bite was: this is

BETTER than any carrot cake I've ever tasted! This recipe is a

KEEPER. I am going to make a huge sheet cake of this and take it

to our family reunion Christmas get-together...and feel GOOD about

serving them such decadence!

 

 

 

- - - - - - - - - - - - - - - - - - -