Makeover Carrot Cake

Name: Makeover Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 1/2 cups sugar; 1/2 cup 1% fat buttermilk; 1/4 cup canola oil; 1/4 cup unsweetened applesauce; 2 eggs; 1/4 cup egg substitute; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 tablespoon ground cinnamon; 1 1/2 teaspoons baking soda; 1 teaspoon orange zest; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups finely shredded carrots; 1 (8 ounce) can crushed pineapple, drained; 1/2 cup chopped walnuts; 1/4 cup sugar; 2 tablespoons butter or 2 tablespoons margarine; 2 tablespoons 1% fat buttermilk; 1 teaspoon light corn syrup; 1/4 teaspoon baking soda; 1/2 teaspoon vanilla extract; 1 (8 ounce) package reduced-fat cream cheese; 2 tablespoons butter or 2 tablespoons margarine, softened; 1 teaspoon vanilla extract; 1 teaspoon orange juice; 1 teaspoon orange zest; 5 cups confectioners' sugar

Submitted by looneytunesfan

"A lighter version of Carrot Cake."

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Ready In:: 1hr
Ingredients:: 28
Serves:: 12

ingredients

1 ¹⁄₂ cups sugar
¹⁄₂ cup 1% fat buttermilk
¹⁄₄ cup canola oil
¹⁄₄ cup unsweetened applesauce
2 eggs
¹⁄₄ cup egg substitute
2 teaspoons vanilla extract
2 ¹⁄₄ cups all-purpose flour
1 tablespoon ground cinnamon
1 ¹⁄₂ teaspoons baking soda
1 teaspoon orange zest
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon salt
2 cups finely shredded carrots
1 (8 ounce) can crushed pineapple, drained
¹⁄₂ cup chopped walnuts
GLAZE
¹⁄₄ cup sugar
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons 1% fat buttermilk
1 teaspoon light corn syrup
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon vanilla extract
FROSTING
1 (8 ounce) package reduced-fat cream cheese
2 tablespoons butter or 2 tablespoons margarine, softened
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon orange zest
5 cups confectioners' sugar

directions

In a mixing bowl, combine the first seven ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange peel, baking powder and salt; add to buttermilk mixture and mix well. Stir in carrots, pineapple and nuts. Pour into three 9-in. cake pans coated with nonstick cooking spray and floured. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Place pans on wire racks.
In a saucepan, combine the first five glaze ingredients. Bring to a boil; cook and stir for 1-2 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
In a mixing bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1/3 cup frosting. Repeat layers. Frost top and sides of cake. Refrigerate.