Unfortunately this recipe is too old to be archived on the Cooking Light website, so I will retype it in the near future. This cake is really tasty for being “healthy.” It uses applesauce and yogurt so that it can cut down on oil and eliminate butter. In addition, it uses a combination of egg whites and whole eggs to cut out a little cholesterol. That said, I’m usually quite skeptical of “light” or “low cal” food, especially desserts, so imagine my pleasant surprise the first time I made this tasty cake. My mom and I have been using this recipe for the past 8 years, so its probably time I post it!
I have made a couple changes over the years: I like to add 2 teaspoons of fresh grated ginger because it gives it a more holiday-esque spice cake-ish feel. Also, maybe because the oil amount has been cut down from a regular cake, it is VERY easy to over-stir this cake and give it a spongy or tough texture. To solve this, I beat the 2 egg whites by themselves with an electric mixer until stiff peaks form. Combine the wet and dry ingredients according to the recipe, just barely moistening all the dry. Fold in the egg whites with the shredded carrot. This helps to keep the batter light and fluffy. Lastly, rather than frost the whole cake, I like the look of putting the cream cheese frosting between the two layers and on the top of the cake only – however, decide for yourself!
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