The Gourmet Mama

Growing up, my mom always made carrot cake for my dad’s birthday. Now that I have a guy of my own, we’ve continued the tradition. This year, though, I wanted something different, since my cake last year was yummy, but far too heavy. Then I found this recipe for 14 Karat Cake. Just what I was looking for! I did change it up a bit, here’s my version.

And the best part? Fewer calories!

Light Carrot Cake

1 1/3 c. sugar
3 eggs
1/2 c. applesauce, unsweetened
1/3 c. oil
2 c. flour
1.5 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. ginger
3 c. carrots, shredded finely
1 c. raisins
1/2 c. walnuts, chopped

Preheat oven to 350º.

Mix the dry ingredients in a bowl. In another, beat the eggs, mix in the shredded carrots and applesauce. Add to the dry ingredients and mix well.

Spread in a 9×13 pan and bake for 30-40 min. or until done. You can check this with a toothpick stuck into the middle. If it comes out without any batter, the cake is done.

Cream Cheese Icing

6 oz. cream cheese (use reduced fat if you want to keep it light)
3 c. icing sugar, sifted
1 tsp. vanilla extract

Beat the ingredients until smooth and frost the cake.