Carrot Cake with Citrus Frosting |  |
Ingredients
| 2 | cups
all-purpose flour
| | 1/2 | cup
sugar
| | 1/2 | cup
brown sugar
| | 2 | tsp.
baking powder
| | 1/2 | tsp.
baking soda
| | 2 | tsp.
ground cinnamon
| | 1/4 | tsp.
ground nutmeg
| | 1 | tsp.
salt
| | 2 | whole eggs
| | 2 | egg whites
| | 1/2 | cup
apple butter
| | 1/2 | cup
vegetable oil
| | 1 | (10-oz.)
bag shredded carrots (or 3 cups)
| | 1 | tbsp.
finely shredded orange peel
| | Citrus Frosting (recipe follows)
|
| |
Directions
 | Preheat oven to 350°F. Grease a 13x9x2-inch baking pan; set aside. |  | In large mixing bowl stir together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. |  | In another bowl stir together whole eggs, egg whites, apple butter and vegetable oil. Stir in shredded carrot and orange peel. Stir into dry ingredients in large bowl until combined. Pour batter into prepared pan. |  | Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack. |  | To prepare Citrus Frosting, combine 8-ounce package fat-free cream cheese, 16-ounce package powdered sugar and 2 tsp. finely shredded orange peel. Beat with electric mixer on high speed until combined. |  | Spread frosting over top of cooled cake. Cover and store in refrigerator. |
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