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Receta Carrot Cake Ala Cooking Light
by Global Cookbook

Carrot Cake Ala Cooking Light
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  Raciónes: 12

Ingredientes

  • 2 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 1/2 c. packed brown sugar I use dark
  • 2 tsp baking soda
  • 2 tsp grnd cinnamon
  • 1 tsp salt
  • 1/2 c. apple butter
  • 1/2 c. vegetable oil
  • 1 Tbsp. vanilla extract
  • 2 lrg Large eggs
  • 2 lrg egg whites
  • 3 c. shredded carrots
  • 4 ounce fat-free cream cheese chilled (1/2 c.)
  • 1/4 c. butter softened or possibly stick margarine
  • 1 tsp grated lemon rind
  • 1 tsp vanilla extract
  • 3 1/2 c. powdered sugar

Direcciones

  1. Preheat oven to 350 degrees. (Will Bake 35 for min at 350 degrees.)
  2. Lightly spoon flour into dry measuring c.; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mix. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add in apple butter mix to flour mix, stirring just till moist. Mix in carrot.
  3. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
  4. (After pouring into pans and placing in the oven, I discovered which I'd forgotten to add in the 2 egg whites. SO, out it all came, back into the bowl, add in the whites, and gently tried to mix them in. NO PROBLEM...Cake came out moist and perfect!) Bake at 350 degrees for 35 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans 10 min on a wire rack; remove from pans. Cold Completely on wire rack.
  5. Place 1 cake layer on a plate; spread with 2/3 c. frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. (My icing was so thick which I feared there wouldn't be sufficient to frost the sides...but it was pretty just with center and top done - and tasted just as good!) :) Store cake loosely covered in refrigerator.
  6. Yield: 18 servings (serving size: 1 slice).
  7. Frosting: Beat the first 4 ingredients at medium speed of a mixer till smooth. Lightly spoon sugar into dry measuring c., and level with a knife. Gradually add in sugar to butter mix; beat at low speed just till blended (don't overbeat).
  8. Yield: 2 c. (serving size: 1 Tbsp.).
  9. Figures are per magazine:After you eat this, you will not believe these totals (these figures include the Cream Cheese Frosting): Calories: 304 (28 % from fat); Fat: 9.5 grams
  10. Description: "Uses apple butter. They lowered the fat and calories but it tastes better than most carrot cakes you will eat! We love it!"
  11. According to MC5.03:NOTES : If you taste this, you will go as nutty as we all did, I just bet!! Cooking Light re-did a reader's favorite carrot cake recipe. Before, there were 512 calories per slice, now only 304; before 29 grams fat, now and cholesterol went from 77 mg to 33 mg.
  12. My husband and grown daughter and I just could NOT believe this cake could be so good and so moist and so FATTENING tasting. This is as good or possibly better than any carrot cake we've ever eaten. My daughter's first reaction after taking first bite was: this is BETTER than any carrot cake I've ever tasted!
  13. This recipe is a KEEPER. I am going to make a huge sheet cake of this and take it to our family reunion Christmas get-together...and feel GOOD about serving them such decadence! [Brenda]
  14. Well, I made Brenda's carrot cake over the weekend, and it's every bit as good as she says! My husband, who loves carrot cake, liked it "as well as any he's ever eaten," a high compliment. I particularly loved the frosting. The flavors of the real butter and lemon rind predominated, and any problems I've had in the past with fatfree cream cheese (especially with it turning runny in frosting) were absent. (I did throw in a handful of raisins and a few minced walnuts-so I increased the calories and fat a little, but it was worth it.) Try this recipe; you'll love it for a special treat. ["Deborah Kirwan" ([email protected])]
  15. NOTES :list I belong to...it's which good!
  16. This cake was fantastic. This is the kind of cake you watch your guest faces when they bite in (especially if you tell them it's a light version) - but either way, watch their faces light up! :))
  17. I am so pleased to have found this. In truth, I cannot recall when I last made a carrot cake from scratch, but I've sure tasted a bunch of them and this one is a keeper! It's going as a sheet cake to our family's huge Christmas reunion. (I will feel so good about serving them something which not only will make them crazy with lust, but that I will feel isn't so bad for their health as the stuff we normally bring at Xmas!) :))