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Low-guilt Carrot Cake

Using applesauce to cut down on the fat in the recipe makes for a moist and delicious dessert.


For 15 Serving(s)

  • 2 cup(s) Natural or Chunky Applesauce
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 egg whites, slightly beaten
  • 2 teaspoon(s) vanilla extract
  • 2 unsifted all-purpose flour
  • 2 teaspoon(s) baking soda
  • 2 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) salt
  • 2 cups shredded carrots
  • 1 1/2 cups raisins
  • Vegetable cooking spray
  • 2 tablespoon(s) Apple Juice
  • 1 package (3 oz.) light cream cheese (Neufchatel)
  • 1 box (1 lb.) unsifted confectioners' sugar
  • 1 teaspoon(s) vanilla extract

Cooking time: 55m


  1. In large bowl, combine apple sauce, sugar, oil, egg whites and vanilla extract, blending with spoon.
  2. In separate bowl, combine flour, baking soda, cinnamon and salt.
  3. Stir into apple sauce mixture. Add carrots and raisins. Spread in 13" x 9" pan lightly sprayed with vegetable cooking spray and floured.
  4. Bake at 350 degrees F for 50 to 55 minutes or until cake is firm when touched lightly in the center. Cool completely.
  5. Frost with Lite Apple-Cream Cheese Frosting.
  6. Lite Apple-Cream Cheese Frosting: In large mixer bowl, beat cream cheese until soft and fluffy. Add confectioners' sugar, apple juice and vanilla extract. Beat until smooth and spreading consistency.

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