Carrot Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Flour
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Cinnamon
1/2 cup	118ml	Corn oil
1/2 cup	118ml	Applesauce
5		Egg whites - (from large eggs)
2 teaspoons	10ml	Vanilla
1 1/3 cups	146g / 5.1oz	Shredded cooked carrots
1/4 cup	59ml	Walnuts
1/2 cup	46g / 1.6oz	Coconut
1/2 cup	118ml	Canned crushed pineapple in own juice - drained
		Frosting
4 oz	113g	Fat-free cream cheese spread - room temperature
2 tablespoons	30ml	Margarine - room temperature
3/4 cup	148g / 5.2oz	Powdered sugar
3/4 teaspoon	3.8ml	Vanilla
		Lemon juice - to taste

Recipe Instructions

For the cake: Preheat oven at 350 degrees. Line a 13- by 9-inch layer cake pan with waxed paper. Spray it with nonstick cooking spray.

Sift together flour, sugar, baking soda, and cinnamon into large bowl. Add the oil, applesauce, egg whites, and vanilla. Beat well. Fold in carrots, walnuts, coconut, and pineapple.

Pour into pan and bake until edges of cake pull away from the pan (about 1 hour). Cool cake in pan 10 minutes then remove cake from pan and onto cooling rack. Continue to cool 1 hour.

For the frosting: Slowly beat the fat-free cream cheese and margarine in a mixing bowl. Sift in the powdered sugar slowly and continue beating. Add the vanilla and the lemon juice to taste. Frost the top and sides of the cake.

This recipe yields 12 servings.

Nutritional Analysis Per Serving: Calories 380; Fat (grams) 12; Percent calories from fat 28; Percent polyunsaturated 14; Percent saturated 3; Percent monounsaturated 11; Cholesterol (milligrams) 0; Sodium (milligrams) 197; Protein (grams) 6; Carbohydrate (grams) 62; Fiber (grams) 2.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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