Ingredients
Carrot Cake:
- 6 large egg whites
- 1 ⅓ cups white sugar
- 1 cup unsweetened applesauce
- 1/2 cup 2% milk
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour
- 1 cup flour
- 2 teaspoons baking soda
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 8 ounces crushed pineapple with juice , undrained
- 2 cups carrots , finely grated
- 1/2 cup raisins
- 1/4 cup walnuts , finely chopped (optional)
Cream Cheese Frosting:
- 12 ounces light cream cheese , softened
- 1/4 cup unsalted butter , softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
To Finish:
- 1/4 cup walnuts , finely chopped (optional)
Instructions
Carrot Cake:
- Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- To your stand mixer add the egg whites and beat on high speed for 1 minute.
- Lower the speed to medium and add in the sugar, applesauce, milk and vanilla until well combined.
- Sift together the whole wheat flour, flour, baking soda, cinnamon, nutmeg, and cloves.
- Add it to the stand mixer on the lowest speed until just combined.
- With a spatula fold in the pineapples, carrots and raisins.
- Pour batter into baking dish and cook for 35-40 minutes or until the cake springs back when gently pressed.
Cream Cheese Frosting:
- To your stand mixer add the cream cheese, butter and vanilla extract on high speed until smooth and creamy.
- Turn off the stand mixer, add the powdered sugar and turn on the stand mixer on the lowest speed for 5 seconds.
- Turn speed up to medium until light and fluffy.
To Finish:
- Wait until cake is cooled and spread with cream cheese frosting.
- If desired, sprinkle with walnuts.
Nutrition
Calories: 337kcal | Carbohydrates: 57g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 238mg | Potassium: 198mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1932IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
