Canola Carrot Cake
Courtesy of CanolaInfo 16 Servings • 15 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| non-stick cooking spray |
| 1 c. granulated sugar |
| 1/2 c. canola oil |
| 1/2 c. applesauce |
| 3 eggs |
| 1 1/2 c. grated carrots |
| 1/2 c. walnuts pieces |
| 1 1/2 c. flour |
| 1 1/2 tsp. baking powder |
| 1 1/2 tsp. baking soda |
| 1 1/2 tsp. ground cinnamon |
| 1/2 tsp. salt |
| 1/3 c. canola margarine |
| 4 oz. pkg. cream cheese, softened |
| 2 c. confectioners' sugar |
| 1 tsp. vanilla |
| 1 Tbsp. orange juice |
| 1 tsp. grated orange peel |
Directions:
1. Preheat oven to 350°F. Spray a 13x9 inch rectangular pan with canola cooking spray.
2. In a smaller bowl, whisk sugar, canola oil, applesauce and eggs until smooth. Stir in grated carrot and walnuts.
3. In large mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt.
4. Stir liquid mixture into flour mixture, and mix just until flour is moistened. Spread the batter in prepared pan. Bake 30-35 min. or until wooden pick inserted in the center comes out clean. Cool cake in pan set on wire rack.
5. For frosting: cream margarine and cream cheese together; add icing sugar, vanilla and enough orange juice to make a fairly stiff icing.
6. Ice cake and sprinkle with orange peel. Chill to set icing.
Nutrition:
Calories: 206; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 34mg; Total Carbs: 29g; Fiber: 1g; Sodium: 253mg;