14-Carat Cake With Cream Cheese Frosting (Lower Fat Version)

⏱ 75 mins 🍽 14-18 serving(s) 🏷 Dessert

This carrot cake recipe is a family favourite, adapted to be lower in fat than the original. It uses unsweetened applesauce and can be baked as a layer cake or a sheet cake for more servings. The cake is spiced with cinnamon and includes grated carrots, optional nuts, and crushed pineapple. It's finished with a classic cream cheese frosting. The recipe yields 14 to 18 servings and takes about 75 minutes to prepare and bake, not including cooling time.

14-Carat Cake With Cream Cheese Frosting (Lower Fat Version)

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups sugar
  • 1 1/2 cups unsweetened applesauce
  • 4 large eggs
  • 2 cups grated carrots (about 1 large or 2 small carrots)
  • 1/2 cup chopped nuts (optional)
  • 1 (8 3/4 ounce) can crushed pineapple in juice, drained
  • 1/2 cup butter, softened
  • 1 (8 ounce) package reduced-fat cream cheese (I use Philadelphia brand Neufchatel cheese)
  • 1 teaspoon vanilla
  • 1 lb powdered sugar, sifted

Method

  1. Set your oven to 350°F. Grease three 9-inch round cake tins or a single 9x13 inch rectangular baking pan.
  2. For the cake batter, sift the flour, baking powder, baking soda, salt, and cinnamon into a bowl.
  3. Incorporate the sugar, applesauce, and eggs into the dry mixture. Mix thoroughly.
  4. Fold the grated carrot, optional nuts, and drained pineapple into the batter.
  5. Transfer the batter to your prepared pan(s). Place in the centre of the oven and bake at 350°F. Bake round pans for 35-40 minutes or the rectangular pan for about 45-50 minutes, until the centre is set and the edges pull away slightly.
  6. Allow the cake to cool in its pan for a few minutes before moving it to a wire rack to cool fully. You may leave it in the rectangular pan if you only plan to frost the top.
  7. While the cake cools, prepare the cream cheese frosting.
  8. Beat the softened butter, cream cheese, and vanilla together until well combined.
  9. Gradually add the sifted powdered sugar, beating well after each addition.
  10. If the frosting is too thick, thin it with a little milk until it reaches a spreadable consistency.
  11. Once the cake is completely cool, spread the cream cheese frosting over it. Store any leftovers in the refrigerator.

Nutrition (per serving)

Sodium389900 mg

Recipe details

CategoryDessert
AuthorHalcyon Eve