Carrot Cake With Cream Cheese Frosting
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Carrot Cake With Cream Cheese Frosting
  Cheese    Frosting    Carrots    Cakes    Creams  
Last updated 6/12/2012 1:12:27 AM. Recipe ID 40409. Report a problem with this recipe.
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      Title: Carrot cake with cream cheese frosting
 Categories: None
      Yield: 16 Servings
           Cooking spray
      1 tb All-purpose flour
  2 1/4 c  All-purpose flour
      2 ts Baking powder
  1 1/2 ts Ground cinnamon
    1/2 ts Salt
    1/4 ts Baking soda
    1/4 ts Ground nutmeg
    2/3 c  Granulated sugar
    2/3 c  Packed brown sugar
    1/2 c  Applesauce
    1/3 c  Vegetable oil
    1/4 c  Plain fat-free yogurt
  2 1/2 ts Vanilla
      2 lg Egg whites
      1 lg Egg
      2 c  Finely shredded carrot
           Cream Cheese Frosting; (see
    1/4 c  Chopped walnuts; garnish
  Preheat oven to 375. Coat 2 (8-inch) round cake pans with cooking
  spray and dust pans with 1 tbsp flour.
  Lightly spoon 2 1/4 cups flour into dry measuring cups; level with
  knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt,
  baking soda and nutmeg in medium bowl. Combine granulated sugar and
  next 7 ingredients (granulated sugar through egg) in a large bowl;
  beat well at medium speed of a mixer. Add to flour mixture, stirring
  just until moist. Stir in carrot.
  Pour cake batter into prepared pans. Sharply tap pans once on counter
  to remove air bubbles. Bake at 375 for 30 minutes or until a wooden
  pick inserted in center comes out clean. Cool in pans 10 minutes on
  wire racks; remove from pans. Cool completely on wire racks.
  Place 1 cake layer on plate; spread with 2/3 cup Cream Cheese
  Frosting and top with other cake layer. Spread remaining frosting
  over top and sides of cake. Sprinkle walnuts over top of cake. Store
  cake loosely covered in refrigerator.

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Recipe ID 40409 (Apr 03, 2005)

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