14 Carat Cake With Cream Cheese Frosting Lower Fat Version Recipes
A 14-CARAT CARROT CAKE
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
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)
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
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
MY FAVORITE LOWER-FAT CREAM CHEESE FROSTING
I don't like the overly sweet cream cheese frostings out there, so this is perfect for me. I add just a small amount of lemon juice to give a more tart taste, but you would never know it was in there. No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined.
Provided by nsomniak6
Categories Dessert
Time 15m
Yield 1 cake's worth, 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with softened butter and vanilla until combined.
- Gradually add powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
- Add lemon juice.
- Enjoy.
Nutrition Facts : Calories 561.7, Fat 34.2, SaturatedFat 21.6, Cholesterol 100.5, Sodium 270.8, Carbohydrate 61.5, Sugar 59, Protein 4.4
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