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14-Karat Cake

SUBMITTED BY: Ellen Schuh

"'When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!' relates Ellen Schuh of Sherwood, Wisconsin."

RECIPE RATING:

Read Reviews (17)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/3 cups sugar
2 eggs
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter or stick margarine, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons flaked coconut, toasted

DIRECTIONS

In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

FOOTNOTE

Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

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REVIEWS

Reviewed on Dec. 16, 2006 by roughgem

I made cupcakes using this recipe and they were delicious. You could probably put walnuts in... MORE

Reviewed on Jun. 20, 2007 by ADMiller

I only had a bite of this cake but it was sure tasty and disappeared, literally, within... MORE

Reviewed on Apr. 20, 2007 by Carrie

The best carrot cake ever!! Everyone agreed!! MORE

Reviewed on Feb. 11, 2008 by SaraJ

This was delish!!! I didn't have allspice or cloves, but the cinammon was all it needed. I no... MORE

Reviewed on Apr. 15, 2009 by SBARLOW

Best Carrot Cake ever. Other than substituting coconut for the raisins (hubby hates 'em) and... MORE

Reviewed on Sep. 22, 2008 by amber

This was the first carrot cake I have ever made. It was really easy and tasted great. I... MORE

Reviewed on Jul. 7, 2008 by Jstro

A fantastic recipe! Simply delicious! MORE

Reviewed on Jan. 6, 2008 by Kovacs96

Absolutely wonderful flavor. I love carrot cake but this one was moist, light and was packed... MORE

Reviewed on Mar. 25, 2009 by sillycooks

Great recipe! It is so delicious. Thanks for sharing it with all of us. MORE

Reviewed on Mar. 16, 2009 by Jessica

The 14-Karat cake was verey good everyone loved it they even want me to make another but not... MORE

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