Dessert: Carrot Cake with Coconut Frosting
Published in ArcaMax Chef
2 and 1/2 cups all- purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups shredded carrots
1 cup applesauce
2 tsp. vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped nuts
Combine flour and the rest of the dry ingredients in a large bowl. Add carrots, applesauce, vanilla, eggs, raisins and nuts and mix well. Pour batter into a greased and floured 13 x 9 inch baking dish and bake in a preheated 350 degree oven for 50 - 60 minutes or until cake is completely done in the middle. Allow to cool before frosting.
Coconut Frosting
1 8-oz. package cream cheese, softened
3 cups powdered sugar
1/2 cup butter
2 tsp. vanilla
2/3 cup flaked coconut
Combine cream cheese, powdered sugar, butter and vanilla and beat until smooth. Stir in coconut and spread over cooled cake.
The Skinny: The recipe calls for applesauce in place of the usual oil so you are already off to a good start. Use your favorite sugar and egg substitutes and low fat cream cheese.
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