Half-the-Fat Carrot Cake with Cream Cheese Frosting

Cake:
3/4 cup applesauce
5 cups shredded carrot (about 1 lb)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1 t vanilla extract
1 t coconut extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
2 t baking powder
1 t baking soda
1/2 t ground nutmeg
1/2 t ground cinnamon
1/4 t salt
1 cup golden raisins
cooking spray

Frosting:
4 cups sifted powdered sugar
2 teaspoons vanilla extract
1 (8oz.) block of fat free cream cheese, chilled
1 (8oz.) block 1/3 fat cream cheese, chilled

Spoon applesauce into a fine sieve over a bowl, let stand for 15 minutes. Discard liquid. Scrape drained applesauce into a bowl, cover and refrigerate.

Combine carrot and granulated sugar in a colander. Drain 20 minutes.

Preheat oven to 350.

Beat brown sugar and butter with a mixer at medium speed until well blended (about 2 minutes). Add applesauce, 1 t. vanilla, and coconut extract. Beat until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition. (Batter will have a slightly curdled look).

Lightly spoon flour into dry measuring cup and level with a knife. Combine flour and next 5 ingredients; stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13x9 backing pan coated in cooking spray.

Bake at 350 for 40 minutes or until wooden pick inserted in the middle come out clean. Cool completely.

For frosting, beat powdered sugar, 2 t. vanilla, and both packages of cheese with a mixer at low speed just until well blended (do not over-beat). Spread frosting over cake; cover and chill 1 hour. Yield: 20 servings

Calories: 322 Fat: 8 Protein: 5.6 Fiber 1.7 Chol: 45 mg Iron: 1.2mg Sodium: 327

(Source: Cooking Light)