Low-Fat Carrot Cake With Cream Cheese Frosting - cooking recipe

Ingredients

1 tablespoon flour
2 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
2/3 cup sugar
2/3 cup dark brown sugar
1/2 cup applesauce
1/3 cup oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla
2 large egg whites
1 large egg
2 cups finely shredded carrots
Cream Cheese Frosting
2/3 cup tub-style light cream cheese or 2/3 cup fat free cream cheese
1 1/4 teaspoons vanilla
3 1/2 cups powdered sugar
1/4 cup chopped walnuts

Preparation

Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
Combine 21/4 cups flour through nutmeg in a medium bowl.
Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
Stir in carrot.
Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
Bake at 375\u00b0F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
Gradually add sugar and beat at low speed just until smooth.
(If necessary you can thin the frosting with a little skim milk).
Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
Either way, sprinkle walnuts over top.