Apple-carrot Cake and Best Ever Cream Cheese Frosting
By Hungry Chefs on April 07, 2005
Prep Time: 20 mins
Total Time: 55 mins
About This Recipe
"Homestyle Hint: I like to use a tart apple, such as Granny Smith, for this cake. Yummy!"
whole wheat flour
1 cup unbleached flour or 1 cup
1 1/3 cups
1 1/2 cups
( about 2 medium)
apple, peeled and shredded
light cream cheese, softened
fat free cream cheese, softened
light butter, softened
1 1/2 cups
confectioners' sugar, sifted
1 1/2 teaspoons
Preheat oven to 350 degrees.
Lightly coat a 13" x 9" baking dish with nonstick spray.
In a medium bowl, combine the whole wheat flour, unbleached or all-purpose flour, sugar, baking soda, cinnamon, and cloves.
In a large bowl, using an 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 extract until blended.
Gradually beat in the flour mixture.
Stir in the carrots, and apple.
Scrape into the prepared pan and smooth the surface.
Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
Cool completely in the pan on a rack.
In a medium bowl, using an electric mixer set on medium speed, beat the light cream cheese, fat-free cream cheese, and butter for 2-3 minutes, or until smooth and fluffy. Gradually beat in the confectioner's sugar.
Stir in the vanilla extract.
Use immediately or cover and refrigerate for several hours.
Let the frosting return to room temperature and whisk again to lighten it before using.
When completely cool, spread the cake with the frosting, swirling it for a decorative appearance. Garnish with the walnuts, if using.
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Apple-carrot Cake and Best Ever Cream Cheese Frosting (cont.)