Carrot Cake

This carrot cake recipe is a family favorite and the only one I ever make. It's moist, rich; and, as far as desserts go - healthy (though it doesn't taste like it). It's shown here in a Bundt style, but you can bake it in a 9x13 pan if you wish.

Here's what you need:

• 2 c. unbleached flour
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1-1/2 c. sugar
• 1/3 c. frozen orange juice concentrate, thawed
• 3 egg whites
• 2 eggs
• 1 tsp. vanilla extract
• 2 c. shredded carrots
• 1 small red apple, peeled and shredded
• 3/4 c. canola oil

Preheat oven to 350 degrees. Coat a 10" Bundt pan with nonstick spray, dust with flour, and shake out the excess. Set aside.

In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.

In a medium bowl, combine the eggs and egg whites. Beat lightly with a fork. Stir in canola oil, orange juice concentrate, and vanilla. Add carrots and apple. Stir to mix well.

Pour the wet mixture into the flour mixture, stirring until just moistened. Pour the batter into the prepared pan.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto the rack and allow to cool completely before frosting.

For the Frosting:

You will need:

• 8 oz. reduced-fat cream cheese, softened
• 3 to 4 c. confectioner's sugar, depending on the desired consistency
• 1-1/2 tsp. vanilla extract

In a medium bowl, combine the cream cheese and vanilla. With an electric mixer, beat on low speed until creamy. Gradually add the confectioner's sugar, one cup at a time, beating after each addition until smooth and the desired consistency is achieved.

I used about 3-1/4 c. of sugar for a fairly thick frosting that was still able to be drizzled. If I were frosting a flat cake, I would have used the 4 cups of sugar for a thicker frosting.

This cake can be refrigerated, covered tightly, for up to one week. Enjoy!

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