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Dolly Madison Carrot Cake Reduced-Fat Copycat Recipe
Dolly Madison Carrot Cake Reduced-Fat
By Todd Wilbur

Recipe Type: Dessert
Calories: 520
Cook Time: 1 hour
Recipe Rating: 5.0 (1 reviews)
 

In the late thirties, as Roy Nafziger noodled through some names for his new line of baked goods for the Cakes Division of Interstate Bakeries, he decided on the name of former U.S. President James Madison's wife. Why her, you ask? Apparently the flamboyant first lady enjoyed entertaining guests with elaborate parties at the White House, and served those guests a fine selection of desserts and baked goods. Nafziger figured his company would create cakes "fine enough to serve in the White House." So, the name stuck, and today the company is a member of the Interstate Brands Corporation family, which also includes Hostess as part of a recent acquisition.

These carrot cakes have been sold off and on through the years, but never as a reduced-fat version. So, with applesauce and egg substitute jumping in for some of the fat, here's a TSR version of the tasty carrot cake for the fat-conscious. You'll swear it's the original, but each slice comes in at less than 4 grams. Even with butter in the icing, that's better than half the fat of the real thing.

Nutrition Facts
Serving size–1 slice
Total servings–10
Calories per serving–520 (Original–360)
Fat per serving–3.5 g (Original–8g)

Source: Top Secret Recipes Lite by Todd Wilbur.

1 1/3 cups granulated sugar
2/3 cup unsweetened applesauce
1/3 cup egg substitute
1 tablespoon canola oil
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground clove
Pinch ground ginger
1 1/2 cups all-purpose flour
1/2 cup graham cracker crumbs
1 teaspoon baking soda
1 1/3 cups grated carrot

Icing
1/4 cup fat-free cream cheese (1/3 of an 8-ounce package)
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar

1. Preheat the oven to 325 degrees F.

2. Combine the sugar, applesauce, egg substitute, oil, vinegar, salt, and vanilla in a large bowl and beat by hand.

3. Add the cinnamon, allspice, clove, and ginger and combine.

4. Add the flour, graham cracker crumbs, and baking soda and mix by hand for about 30 strokes.

5. Add the grated carrot and mix just until the carrot is well combined.

6. Pour the batter into a greased 9x13-inch baking pan, and bake for 30 to 35 minutes.

7. While the cake is baking, prepare the icing by creaming together the fat-free cream cheese, butter, vanilla, and salt with an electric mixer in a medium bowl. Add the powdered sugar, 1 cup at a time, to the mixture and continue to mix until smooth and creamy.

8. When the cake is done, turn it out of the pan onto a large piece of wax paper. Flip the cake over onto a cooling rack, and after it has cooled for about 15 minutes, peel away the wax paper. This will remove some of the top surface of the cake, allowing the icing to stick.

9. Slice the cake lengthwise down the middle, and then across five times, creating ten equal slices.

Serves 10.





        
Moist and Delicious
Karen  
Submitted on: 04/16/15
I'm never making regular carrot cake again, this recipe is The BEST!!!