14-Carat Cake With Cream Cheese Frosting (Lower Fat Version)

Ingredients

14-Carat Cake

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups sugar
• 1 1/2 cups unsweetened applesauce
• 4 large eggs
• 2 cups grated carrots (about 1 large or 2 small carrots)
• 1/2 cup chopped nuts (optional)
• 1 (8 3/4 ounce) can crushed pineapple in juice, drained

Cream Cheese Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) package reduced-fat cream cheese (I use Philadelphia brand Neufchatel cheese)
• 1 teaspoon vanilla
• 1 lb powdered sugar, sifted

Directions

1. 1

   Preheat oven to 350* F. Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.

2. 2

   To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.

3. 3

   Add sugar, applesauce, and eggs. Mix well.

4. 4

   Stir in carrot, nuts, and pineapple.

5. 5

   Turn batter out into cake pan(s). Bake in center of oven at 350* F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).

6. 6

   Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).

7. 7

   Meanwhile, make cream cheese frosting.

8. 8

   Combine butter, cream cheese, and vanilla; beat well.

9. 9

   Add sifted sugar gradually, beating well after each addition.

10. 10

    If too thick, thin a little with milk to spreading consistancy.

11. 11

    When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).