(Makes 16 servings)
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1/2 cup NatraTaste GoldTM Cup for Cup
1/2 cup Sugar In The Raw®
2 teaspoons vanilla extract
1/2 cup nonfat buttermilk
1/3 cup vegetable oil
1/2 cup applesauce
1/2 cup golden raisins
3 cups (about 1 pound) shredded carrots
Cream cheese frosting (recipe below)
Preheat oven to 350ºF.
Prepare 2 8-inch cake pans with non-stick spray. Line each with parchment paper and lightly flour pans.
In medium bowl combine all dry ingredients, blend and set aside.
In larger mixing bowl beat eggs. Add vanilla, buttermilk, vegetable oil and applesauce: blend well. Add raisins and carrots; blend well. Add dry ingredients and stir to combine. Pour half carrot batter into each cake pan. Bake at 350ºF 25-28 minutes or until cake tester comes out clean when inserted into cake.
Remove from oven and cool in pans for 10 minutes. Remove from pans and cool on cake rack. Once cooled, frost with cream cheese frosting. If desired, garnish with a baby carrots cut into slivers.
1 8-ounce package reduced fat cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 cup NatraTaste Gold Cup for Cup
In small deep mixing bowl combine all ingredients and use electric mixer to mix until fluffy.
Spread sparingly on layers and frost top and sides of carrot cake.
PER SERVING: 220 calories, 4g protein, 27g carbohydrates, 2g fiber, 11g fat, 40mg cholesterol, 400mg sodium.