Makes: 16 servings

Preparation time:  20 minutes

Cooking time: 50 minutes

Ingredients

For Cake

2½ cups all-purpose flour

2 teaspoons cinnamon  

1 teaspoon baking powder

1½ teaspoons baking soda  

½  teaspoon salt

1½ cups sugar  

½ cup vegetable oil

4 large eggs  

½ cup unsweetened applesauce

4½ cups of carrots, peeled and grated 

1 can crushed pineapple in juice

½ cup dark seedless raisins  

½ cup walnuts, chopped  

For Icing

2 packages (8 ounces) ⅓-less-fat cream cheese, softened

4½ cups confectioners’ sugar, sifted  

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray.
2. In medium bowl, stir together flour, cinnamon, baking powder, baking soda and salt.  
3. In large bowl, beat together sugar, oil, eggs, and applesauce until blended. Beat in flour mixture just until evenly moistened. Stir in carrots, pineapple with juice, raisins, and walnuts. Divide batter between prepared pans.
4. Bake until toothpick inserted in centers of cakes comes out clean, 45 to 50 minutes. Transfer pans to wire rack. Let cool 30 minutes. Turn cakes out onto racks. Let cool completely.  
5. To prepare icing: In large bowl of mixer, beat cream cheese on low speed 1 minute. Add confectioners’ sugar and vanilla extract and beat just until smooth.
6. Place one cake layer on flat plate or platter. Spread about 3/4 cup of the icing over top of this layer. Place remaining layer over iced layer. Spread remaining icing over side and top of cake.

Nutrients per serving: 479 calories, 8 g protein, 75 g carbohydrates, 18 g fat, 5 g saturated fat, 75 mg cholesterol, 2 g fiber, 357 mg sodium

Get more recipes and cooking tips delivered to your inbox when you sign up for our weekly newsletter.