14 Carat Cake With Cream Cheese Frosting Lower Fat Version Recipes

14-KARAT CAKE

14-Karat Cake image

"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 18 servings.

Number Of Ingredients 20

Ingredients

1-1/3 cups sugar
2 eggs
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons sweetened shredded coconut, toasted

Steps:

In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

A 14-CARAT CARROT CAKE

A 14-Carat Carrot Cake image

No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.

Provided by SharleneW

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8 ounce) can crushed pineapple in juice, drained
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup butter or 1/2 cup margarine
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 lb confectioners' sugar (sifted)

Steps:

Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In mixing bowl, beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple and nuts.
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.
If frosting is too thick, thin with a few drops of milk to spreading consistency.

14-CARAT CAKE WITH CREAM CHEESE FROSTING (LOWER FAT VERSION)

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

I got the basis of this recipe from my mom, who got it from my grandmother (her mother-in-law). The original was the same as Recipe #17480, but I've cut back on the fat. You could also cut back on the sugar by using Splenda or something; I just dislike the taste of it, myself, so I don't use it. It can be made either as a layer cake (about 8-10 servings) or a sheet cake (about 14-18 servings); I usually make a sheet cake since it gives more servings, so that is the serving info given. Time doesn't include cooling time.

Provided by Halcyon Eve

Categories Dessert

Time 1h15m

Yield 14-18 serving(s)

Number Of Ingredients 15

Ingredients

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
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

Steps:

Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
Add sugar, applesauce, and eggs. Mix well.
Stir in carrot, nuts, and pineapple.
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).
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).
Meanwhile, make cream cheese frosting.
Combine butter, cream cheese, and vanilla; beat well.
Add sifted sugar gradually, beating well after each addition.
If too thick, thin a little with milk to spreading consistency.
When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).

Nutrition Facts : Calories 448.5, Fat 11.1, SaturatedFat 6.5, Cholesterol 86.9, Sodium 389.9, Carbohydrate 83.4, Fiber 1.6, Sugar 63.8, Protein 5.7

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