When you taste this sheet cake you won't believe it is light fair. Quite a number of carrot cakes I see use up to 1 cup of oil. In keeping with my "less is more" philosophy this recipe I found in "Cooking Light" magazine uses applesauce to create a beautifully moist cake. Carrot cake has always been one of my favourite tried and true recipes.
**Carrot Cake with Cream Cheese Frosting**
Cake:
3/4 cup applesauce
5 cups shredded carrot (about 1 lb)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1 tsp vanilla
2 large eggs
2 large egg whites
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup golden raisins
cooking spray
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Preheat oven to 350F.
To prepare the cake, spoon the applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a bowl; cover and refrigerate.
Combine carrot and sugar in a colander. Drain 20 minutes.
Beat the brown sugar and butter with a mixer at medium speed until well-blended (about 2 minutes). Add eggs and egg whites, one at a time, beating well after each addition (batter will have a slightly curdled look).
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt); stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350F for 40 minutes or until wooden pick in the centre of cake comes out clean. Cool completely on a wire rack.
Frosting:
4 cups sifted powdered sugar
2 tsp vanilla
1 (8-oz) block cream cheese, cubed
Beat the powdered sugar, 2 tsp vanilla, and cheese with a mixer at low speed just until well blended (do not over beat). Spread the frosting over the cake; cover and chill 1 hour.
Spread over cake in pan.
