Ingredients:
Serves 16, 1/16th per serving
2 sprays non-stick cooking spray
1 C all-purpose flour
1 C whole wheat flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 C brown sugar, packed
1/4 C sugar
2 large eggs, beaten
1/4 C unsalted butter, melted
1/2 C unsweetened applesauce
2 C carrots, finely grated
2 tsp ginger root, fresh, grated
4 oz. carrot juice (1/2 cup)
1/2 C powdered sugar
1/2 tsp vanilla extract
2 tsp fresh lemon juice
2 2/3 Tbsp low fat cream cheese, softened
Directions:
Preheat oven to 350 F degrees. Generously coat a bundt pan with cooking spray.
In a medium bowl, whisk flour, wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat sugar, brown sugar, eggs, and melted butter, until light and fluffy. Add applesauce. Beat again.
Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended. Beat on high for 30 seconds.
Pour batter into prepared pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes. Turn out onto a wire rack to cool completely.
In a medium bowl, beat powdered sugar, vanilla, lemon juice, and cream cheese, until well-combined. Add water for desired consistency if necessary.
Drizzle over cake. Slice into 16 pieces.
