Recipe: Low Fat Carrot Cake with Cream Cheese Frosting (using applesauce and egg whites)

LOW FAT CARROT CAKE WITH CREAM CHEESE FROSTING

WET INGREDIENTS:
1 cup shredded carrot
1/2 cup crushed pineapple with juice
1/2 cup applesauce
1/4 cup oil
4 egg whites, (or egg substitute)
1 teaspoon vanilla
DRY INGREDIENTS:
1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Cream Cheese Frosting (recipe follows)

Mix wet ingredients together; set aside.

Mix dry ingredients; combine with wet ingredients until just blended. Pour into a greased and floured pan (8 or 9-inch) baking pan.

Bake 35 minutes at 350 degrees F, or until done. Cool then frost.

CREAM CHEESE FROSTING

1 (3 ounce) package low fat cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
milk (as needed)

Cream the cream cheese with the vanilla. Slowly add sugar and beat until fluffy. Add a bit of milk if the frosting is too thick.

Makes 8 servings
From: Kate