An alternative to the usually high fat carrot cake
Moist and delicious. Makes 1 -9x13 inch cake (24 servings).
1 cup cake flour
1 cup whole wheat flour
1 cup packed brown sugar
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/3 cup vegetable oil
2/3 cup buttermilk
1 1/2 cups grated carrots
3 ½ cups confectioners sugar
8 ounces low fat cream cheese
½ cup margarine, softened.
1 ¼ teaspoons vanilla
1 cup chopped pecans
Preheat oven to 350 degrees F. Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar.Beat until stiff.
In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
Bake at 350 degrees F for 25 to 35 minutes. Cool and frost.
In a medium bowl, combine confectioners sugar, low fat cream cheese, margarine and vanilla. Beat until smooth, then stir in chopped pecans.