Low-Fat Carrot Cake With Cream Cheese Frosting

• flour↗1 tablespoon
• flour↗2 1⁄4 cups
• baking powder↗2 teaspoons
• cinnamon↗1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon
• baking soda↗1⁄4 teaspoon
• nutmeg↗1⁄4 teaspoon
• sugar↗2⁄3 cup
• dark brown sugar↗2⁄3 cup
• applesauce↗1⁄2 cup
• oil1⁄3 cup
• plain nonfat yogurt↗1⁄4 cup
• vanilla↗2 1⁄2 teaspoons
• egg whites↗2

  large

• egg↗1

  large

• cups finely shredded carrots2
• Cream Cheese Frosting
• cup tub-style light cream cheese or 2/3 cup fat free cream cheese↗2⁄3
• teaspoons vanilla↗1 1⁄4
• cups powdered sugar↗3 1⁄2
• cup chopped walnuts1⁄4

Step-by-step instructions

1. 1

   Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.

2. 2

   Combine 2¼ cups flour through nutmeg in a medium bowl.

3. 3

   Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.

4. 4

   Stir in carrot.

5. 5

   Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.

6. 6

   Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.

7. 7

   Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.

8. 8

   MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.

9. 9

   Gradually add sugar and beat at low speed just until smooth.

10. 10

    (If necessary you can thin the frosting with a little skim milk).

11. 11

    Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.

12. 12

    Alternatively, if using a 13 x 9 pan, just spread frosting over the top.

13. 13

    Either way, sprinkle walnuts over top.