14-Carat Cake With Cream Cheese Frosting (Lower Fat Version)

• 14-Carat Cake
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 cups sugar
• 1 1/2 cups unsweetened applesauce
• 4 large eggs
• 2 cups grated carrots (about 1 large or 2 small carrots)
• 1/2 cup chopped nuts (optional)
• 1 (8 3/4 ounce) can crushed pineapple in juice, drained
• Cream Cheese Frosting
• 1/2 cup butter, softened
• 1 (8 ounce) package reduced-fat cream cheese (I use Philadelphia brand Neufchatel cheese)
• 1 teaspoon vanilla
• 1 lb powdered sugar, sifted

1. Preheat oven to 350u0b0F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
2. To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
3. Add sugar, applesauce, and eggs. Mix well.
4. Stir in carrot, nuts, and pineapple.
5. Turn batter out into cake pan(s). Bake in center of oven at 350u0b0F 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).
6. 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).
7. Meanwhile, make cream cheese frosting.
8. Combine butter, cream cheese, and vanilla; beat well.
9. Add sifted sugar gradually, beating well after each addition.
10. If too thick, thin a little with milk to spreading consistency.
11. When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).

cake, flour, baking powder, baking soda, salt, cinnamon, sugar, unsweetened applesauce, eggs, carrots, nuts, pineapple, cream cheese frosting, butter, cream cheese, vanilla, powdered sugar

Taken from www.food.com/recipe/14-carat-cake-with-cream-cheese-frosting-lower-fat-version-292296 (may not work)