Simply De-Lite-Ful: Carrot Cake with Cream Cheese Frosting

      Carrot Cake with Cream Cheese Frosting
      Serves 15
      This has a compact, moist crumb with a sweet, mild carrot flavor. One of the best carrot cakes ever. You may add extras like nuts and raisins if you like, but as it stands this recipe is straightforward, yummy cake.

      • 2 cups flour
      • 1 teaspoon baking soda
      • 3/4 teaspoon salt
      • 2 teaspoons cinnamon
      • 2 cups sugar
      • 1/4 cup canola oil
      • 1 cup egg substitute
      • 3/4 cup applesauce
      • 3 cups grated carrots
      • 1 teaspoon vanilla
      • 3/4 cup coarsely chopped walnuts (optional)


      • 8 ounces nonfat cream cheese
      • 1 (1-ounce) box sugar-free instant vanilla pudding mix
      • 3/4 cup nonfat sour cream
      • 1/4 cup nonfat milk
      • 1 teaspoon vanilla
      • 1 (8-ounce) tub nonfat whipped topping
      • 1 8-ounce can crushed pineapple, drained and squeezed dry

      Preheat oven to 350. Spray a 9x13-inch baking pan (or two 8-inch rounds, or can be made into 24 cupcakes) with nonfat cooking spray. In large bowl mix all dry ingredients. Add oil and egg substitute and beat well. Stir in applesauce, carrots and vanilla. Pour into prepared pan and bake 30 to 35 minutes or until tests done in center. Cool in pan set on a rack. Frost cooled cake.

      For frosting, beat cream cheese in medium bowl until smooth. Add pudding mix and beat again to remove any lumps. Add sour cream, milk, and vanilla and beat 1 minute, scraping sides and bottom of bowl. Add whipped topping and beat on low until well incorporated. Fold in pineapple. If using two round pans, may need to make a little extra frosting to accommodate coverage on sides of layered cake.