Need Recipe: Carrot Cake, Nov 1999 [Archive]

Grace

10-14-2000, 09:32 AM

Here you go!

CookWare(tm) from Cooking Light(r)

Carrot Cake

SOURCE: Cooking Light YEAR: November 1999 PAGE: 140

INGREDIENTS FOR 18 SERVINGS:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup apple butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrot
Cooking spray
Cream Cheese Frosting

INSTRUCTIONS:
To give our cake moistness and more flavor, we used apple butter--a thick,
dark-brown spread made of apples, sugar, and spices. You can find it with jams
and jellies in your grocery store.

The Cream Cheese Frosting recipe can be found in the 1999 November issue.

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and next 5 ingredients (flour through salt); make a well in center of
mixture. Combine apple butter and next 4 ingredients (apple butter through egg
whites) in a large bowl; stir well with a whisk. Add apple butter mixture to
flour mixture, stirring just until moist. Fold in carrot.

3. Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake
at 350 degrees for 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool
completely on wire rack.

4. Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with
remaining cake layer. Spread the remaining frosting over top and sides of
cake. Store cake loosely covered in refrigerator. Yield: 18 servings (serving
size: 1 slice). (Totals include Cream Cheese Frosting)

NUTRITIONAL INFORMATION:
CALORIES 304 (28% from fat); FAT 9.5g (sat 2.9g, mono 2.8g, poly 3.2g);
PROTEIN 3.6g; CARB 51.6g; FIBER 1g; CHOL 33mg; IRON 1.1mg; SODIUM 357mg; CALC
38mg