Cooking spray
1 tb All-purpose flour
2 1/4 c All-purpose flour
2 ts Baking powder
1 1/2 ts Ground cinnamon
1/2 ts Salt
1/4 ts Baking soda
1/4 ts Ground nutmeg
2/3 c Granulated sugar
2/3 c Packed brown sugar
1/2 c Applesauce
1/3 c Vegetable oil
1/4 c Plain fat-free yogurt
2 1/2 ts Vanilla
2 lg Egg whites
1 lg Egg
2 c Finely shredded carrot
Cream Cheese Frosting; (see
-recipe)
1/4 c Chopped walnuts; garnish
Preheat oven to 375. Coat 2 (8-inch) round cake pans with cooking spray
and dust pans with 1 tbsp flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with knife.
Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and
nutmeg in medium bowl. Combine granulated sugar and next 7 ingredients
(granulated sugar through egg) in a large bowl; beat well at medium speed
of a mixer. Add to flour mixture, stirring just until moist. Stir in
carrot.
Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 375 for 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on wire racks;
remove from pans. Cool completely on wire racks.
Place 1 cake layer on plate; spread with 2/3 cup Cream Cheese Frosting and
top with other cake layer. Spread remaining frosting over top and sides of
cake. Sprinkle walnuts over top of cake. Store cake loosely covered in
refrigerator.
Yields
16 Servings