Low Fat Maple Carrot CakeSubmitted by: CBEESLEY
IntroductionMoist carrot cake with maple syrup, applesauce, whole wheat flour, and almonds. Moist carrot cake with maple syrup, applesauce, whole wheat flour, and almonds.
Low-fat Maple Syrup Carrot Cake
2 c. whole wheat flour (can substitute up to 1/3 c. of soy flour), organic
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots, organic (about 4 large carrots)
1 c. skim, soy, or rice milk, organic
1 Â½ c. applesauce, homemade or organic
1 c. maple syrup, homemade
Â½ c. chopped almonds or walnuts (optional)
Maple Syrup Frosting
1 8-oz. package of lite cream cheese, softened
Â¼ c. maple syrup, homemade (more or less to taste)
1 tsp. vanilla, optional
Grate the carrots. (Food processor helps out a lot!).
Preheat oven to 350 F.
Mix in remaining ingredients, except for nuts, until â€˜just mixedâ€™.
Pour into greased cake pan (9x13).
Bake at 350F for 40-50 min.
Cool for 30 minutes before frosting.
Whip cream cheese; add vanilla. Add maple syrup to taste. Add chopped almonds on top of frosting once cake is frosted (optional).
Makes 15-3 inch pieces
Number of Servings: 15
Recipe submitted by SparkPeople user CBEESLEY.