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Published: Tuesday, 8/5/2008

Fresh Apple and Carrot Cake

1 cup low-fat egg substitute

cup vegetable oil

cup natural (no added sugar) applesauce

cup packed brown sugar, plus a little for sprinkling

teaspoon orange zest

1 cup white whole wheat flour (or whole wheat pastry flour)

1 cup oatmeal-whole grain flour (See note)

3 teaspoons cinnamon

teaspoon nutmeg

1 teaspoon baking soda

teaspoon baking powder

teaspoon salt

3 cups grated carrots

2 cups peeled, grated apple

For the frosting:

3 ounces Neufchatel cheese (one/third less fat than cream cheese)

2 teaspoons orange juice

Orange zest

1 tablespoon powdered sugar

1 pint fresh strawberries for garnish

Cook s note: Use oatmeal or a bulk cereal blend of oats and other whole grains for oatmeal-whole grain flour. Put in a blender and process to grind grains into a rough flour. If you don t have oatmeal, use a cup of whole wheat or whole wheat-white flour instead.

Preheat oven to 350 degrees.

Beat together egg substitute, vegetable oil, applesauce, brown sugar, and orange zest. Add dry mixture to the moist mixture and beat until smooth. Add grated carrots and apples and combine well. Put into a greased 9-by-12-inch cake pan, smooth out the top, and sprinkle over a little brown sugar. Bake 40 to 45 minutes, or until the top is cooked and springy when touched with your finger.

To frost: Soften Neufchatel cheese and add a couple of teaspoons of orange juice and orange zest with powdered sugar and mix until smooth. Put a thin frosting over the cake, then slice fresh strawberries on top.

Yield: 18 servings

Source: Adapted from a Taste of Home recipe and Bonnie Walker



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