Ingredients
- Lower Fat Carrot Sheet Cake
(Adapted from Cook’s Country)
2 1/2 cups all purpose flour [I used whole wheat]
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp. of allspice
1 cup brown sugar (pref. dark)
2 large eggs
1/2 cup vegetable oil
4 oz. of carrot baby food
1-lb carrots, peeled and shredded (4-5 cups)
Preheat oven to 350F. Lightly grease a 9×13-in baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
In a large bowl, whisk together brown sugar, eggs, vegetable oil and applesauce until very smooth. Stir in flour mixture and mix only until just combined, with no streaks of flour remaining. Stir in shredded carrots.
Pour batter into prepared pan and spread into an even layer.
Bake for 25-28 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool cake on wire rack (cake can be cooled in the pan or turned out; I cooled in the pan).
Frost top of cake (not sides) once it is completely cooled.
Lower Fat Cream Cheese Frosting
8-oz low fat cream cheese, room temperature
1 1/4 cups marshmallow creme
1/4 cup of powdered sugar
1.5 tsp vanilla extract
Description
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