Desserts

Carrot Cake

(Makes 24 servings)

Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar, divided
1 tablespoon Sweet 'N Low®
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup unsweetened apple juice
1/2 cup vegetable oil
2 small jars (2.5 oz) baby-food pureed carrots
2 large eggs, separated, at room temperature

Frosting

1 package (8 ounces) reduced-calorie cream cheese, softened
2 tablespoons confectioner's sugar
1 tablespoon skim milk
2 teaspoons vanilla extract
3/4 teaspoons Sweet 'N Low®

Preheat oven to 350ºF. Spray 9 x 13-inch baking pan with nonstick cooking spray; set aside. Into large bowl, sift together flour, 1/4 cup plus 2 tablespoons granulated sugar, 1 tablespoon Sweet 'N Low, baking soda, cinnamon and salt. In medium-size bowl, combine apple juice, oil, carrots and egg yolks. Stir liquid ingredients into dry ingredients and mix well.

In large metal bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, continuing to beat until stiff; fold into batter. Pour into prepared pan. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.

Prepare frosting: In medium-size bowl with electric mixer at medium speed, beat cream cheese gradually adding confectioners' sugar, milk, vanilla and 3/4 teaspoon Sweet 'N Low, until smooth and fluffy. Spread over cooled cake.

Per serving

: Calories 120