Festive Cranberry Orange Carrot Cake

Schmitty 10-21-99 4:18 AM

Festive Cranberry Orange Carrot Cake

1 box (1 lb 2-1/4 ounce) moist spice cake mix
1 cup water
1/3 cup applesauce
3/4 cup Egg substitute
2 cups grated carrots
1/2 cup dried cranberries or golden raisins
2 teaspoons grated orange peel

Orange Cream Cheese Frosting:
Combine 4 ounces light cream cheese and 2 tablespoons butter or margarine, beat until smooth. , Gradually beat in 2 cups confectioners' sugar and 1 teaspoon grated orange peel.

Heat oven to 350 degrees and coat two 8 or 9-inch round cake pans with nonstick cooking spray.

Combine cake mix, water, applesauce and egg substitute in large mixing bowl. Beat on low speed 1 minute, continue beating on medium 2 minutes. Stir in carrots, cranberries and orange peel. Pour into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn out onto rack and cool completely. Spread orange cream cheese frosting between layers. Spread sides and top of cake with remaining frosting.

16 servings.

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