Carrot Cake With Cream Cheese Frosting

Jesus, the good shepherd, will not travel at such a rate as to overdrive the lambs. He has tender consideration for the poor and needy. Kings usually look to the interests of the great and the rich, but in the kingdom of our Great Shepherd He cares most for the poor... The weaklings and the sickly of the flock are the special objects of the Savior’s care... You think, dear heart, that you are forgotten, because of your nothingness and weakness and poverty. This is the very reason you are remembered.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Cake, Esserts	16	Servings

INGREDIENTS

		Cooking spray
1	T	All-purpose flour
2 1/4	c	All-purpose flour
2	t	Baking powder
1 1/2	t	Ground cinnamon
1/2	t	Salt
1/4	t	Baking soda
1/4	t	Ground nutmeg
2/3	c	Granulated sugar
2/3	c	Packed dark brown sugar
1/2	c	Applesauce
1/3	c	Vegetable oil
1/4	c	Plain fat-free yogurt
2 1/2	t	Vanilla extract
2		Egg whites
1		Egg
2	c	Finely shredded carrot
2/3	c	Tub-style light cream
		cheese chilled
1 1/4	t	Vanilla extract
3 1/2	c	Powdered sugar

INSTRUCTIONS

Preheat oven to 375F.  Coat 2 (8-inch) round cake pans with cooking
spray, and dust pans  with 1 tablespoon flour.  Lightly spoon 2 1/4
cups flour into dry measuring cups; level with a  knife. Combine 2 1/4
cups flour, baking powder, cinnamon, salt,  baking soda, and nutmeg in
a medium bowl. Combine granulated sugar  and next 7 ingredients
(granulated sugar through egg) in a large  bowl; beat well at medium
speed of a mixer. Add to flour mixture,  stirring just until moist.
Stir in carrot.  Pour cake batter into prepared pans. Sharply tap pans
once on counter  to remove air bubbles. Bake at 375Â° for 30 minutes or
until a wooden  pick inserted in center comes out clean. Cool in pans
10 minutes on  wire racks; remove from pans. Cool completely on wire
racks.  Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese
Frosting, and top with other cake layer. Spread remaining frosting
over top and sides of cake. Sprinkle walnuts over top of cake. Store
cake loosely covered in refrigerator.  To Make Cream Cheese Frosting:
Beat cream cheese and vanilla in a large bowl at medium speed of a
mixer until smooth. Gradually add sugar; beat at low speed until
smooth (do not overbeat). Cover and chill.  Yield: 1 2/3 cups  Source:
"Cooking Light, March 1998, p.85" Copyright: "Cooking Light"  Per
serving: 321 Calories (kcal); 7g Total Fat; (18% calories from  fat);
4g Protein; 62g Carbohydrate; 17mg Cholesterol; 223mg Sodium  Food
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0  Fruit; 1
Fat; 3 Other Carbohydrates  Recipe by: Cooking Light  Posted to EAT-LF
Digest by PatHanneman <kitpath@earthlink.net> on Jul  06, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 411 Calories From Fat: 73 Total Fat: 8.2g Cholesterol: 21.2mg Sodium: 344.6mg Potassium: 125.4mg Carbohydrates: 78.5g Fiber: 1.2g Sugar: 62.9g Protein: 7.2g