WORK TIME: 25 minTOTAL TIME: 1 hr 10 min + cooling timeSERVINGS: 16 Cake 1½ c dark brown sugar¾ c canola oil⅓ c unsweetened applesauce4 egg whites2 c all-purpose flour2 tsp baking soda2 tsp ground cinnamon½ tsp salt⅛ tsp ground nutmeg⅛ tsp ground ginger2½ c grated carrots (about ¾ lb carrots)⅓ c chopped walnuts Frosting 1 c confectioners’ sugar12 oz reduced-fat cream cheese (neufchatel), at room temperature½ tsp vanilla extract

  1. HEAT oven to 350°f. grease and flour a 10-cup bundt or tube pan.
  2. MAKE the cake: combine brown sugar, oil, applesauce, and egg whites in large bowl and stir to blend. in separate bowl, mix together flour, baking soda, cinnamon, salt, nutmeg, and ginger.
  3. BEAT dry ingredients into wet ingredients until smooth. Add carrots and walnuts and mix until well combined. Pour batter into prepared pan and bake until wooden pick inserted into cake comes out clean, 45 to 50 minutes. Allow to cool completely in pan. Place rack on top of pan and invert to release cake.
  4. PREPARE the frosting: gradually beat confectioners’ sugar into cream cheese and vanilla extract with electric mixer. Spread frosting on cooled cake. NUTRITION (per serving) 345 cal, 5 g pro, 44 g carb, 1 g fiber, 17.5 g fat, 4 g sat fat, 350 mg sodium