|
Preheat oven to 350. Lightly coat 13 by 9 inch baking dish with
nonstick spray. In medium bowl, combine flour, sugar, baking soda,
cinnamon, and cloves. In large bowl, using electric mixer set on
high speed, beat the eggs and egg whites for 1 minute, or until
foamy. Beat in the applesauce, buttermilk, and vanilla until
blended.
Gradually beat in the flour
mixture. Stir in carrots and apples. Scrape into pan and smooth
the surface. Bake 35 to 40 minutes or until wooden pick in the
center comes out clean and cake begins to pull away from sides of
pan. Cool completely in pan on a rack. When completely cool,
spread with frosting...recipe follows....swirling for a decorative
effect if desired... top with walnuts if using.
FROSTING:
Light Cream Cheese Frosting:
1 tub light cream cheese(8 ounces) softened
8 ounces fat-free cream cheese, softened
3 tablespoons light butter, softened
1-1/2 cups confectioners' sugar, sifted
n-1/2 tsp. vanilla extract
In medium bowl, using electric
mixer on medium speed, beat light cream cheese, fat-free cream
cheese, and butter for 2 to 3 minutes, or until smooth and fluffy.
Gradually beat in sugar. Stir in vanilla. Use immediately or
refrigerate. If using it later, let frosting return to room
temperature and whisk again to lighten before using. 12 servings:
with frosting... 322 calories, 9 g protein, 59 g carb, 6 g fat, 2
g saturated fat, 50 mg. cholesterol, 488 mg sodium, 3 g fiber |
