Low-Guilt Carrot Cake

A tasty low-fat carrot cake, made moist with apple sauce and topped with a healthy version of cream cheese frosting.


24 servings
1 qt. (32 oz.) MUSSELMAN'S Natural or Chunky Apple Sauce
1 qt. granulated sugar
1 cup vegetable oil
6 large egg whites, slightly beaten
1 1/2 Tbsp. vanilla extract
1 qt. unsifted all-purpose flour
1 1/2 Tbsp. ground cinnamon
4 tsp. baking soda
1 tsp. kosher salt
1 qt. shredded carrots
3 cups raisins
Lite Apple-Cream Cheese Frosting*


In large bowl, combine apple sauce, sugar, oil, egg whites and vanilla extract with spoon until just mixed.
In another bowl, combine flour, cinnamon, baking soda and salt; stir into apple sauce-oil mixture. Mix in carrots and raisins. Pour into a greased and lightly floured,  full-sized sheetpan and spread to even out surface. Bake at 350°F. oven for 45-50 minutes or until cake is firm when touched lightly in the center. Remove from heat and cool completely. Frost with Lite Apple-Cream Cheese Frosting.

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