Yummy Low-Fat, Low-Sugar Carrot Cake & Cream Cheese Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
CAKE1 Cup Organic Demerara Sugar1/2 Cup Light Agave Nectar -1/4 cup Sugar Free Low Calorie Butter Flavor Syrup 1/2 cup Grape Seed Oil 1/4 cup Unsweetened Applesauce1/4 cup 2% Plan Greek Yogurt1/5 Cup Egg substitute1/2 Cup Egg White Subsitute12 oz. Baby Food Carrots1 tsp. Vanilla Extract2 cups Unbleached All Natural White Whole Wheat Flour,1/4 cup Ground Flax Seed Meal 2 tsp. Baking Powder,1 tsp. Baking Soda1 tsp. Salt2 tsp. Ground Cinnamon1 tsp. Allspice1/2 tsp. Ground Nutmeg1/4 cup. Raisins (Golden or Regular)1/4 cup chopped walnuts1/4 cup grated/chopped carrots(remove)FROSTING8 oz. 1/3 Fat Neufchatel Cheese3 Tbsp. Smart Balance Omegea-3 Buttery Sticks1 lb. Swerve All Natural Confectioners Style Sugar Replacement1 tsp. Vanilla Extract2 oz. Unsweetened Almond Milk
FOR CAKE:
Combine all wet ingredients together in mixer. Sift flour and other dry ingredients together in seperate bowl. Gradually add dry ingredients to wet and mix together until well blended. Then, add in walnuts, grated carrots, and raisins, and lightly mix, until well combined. Bake at 350 degrees for 25 minutes (for cupcakes- apx. 35 min for 2 layer cakes, or up to 45 min for 13x9 inch cake.) Let cool completely before frosting.
FROSTING:
Beat cream cheese and butter until well blended. Add powdered sugar, alternately, with Almond milk, until desired consistency is reached. Add vanilla, to taste, at the end, and mix well again. Frost cake, when cool.
Serving Size: Makes 25-26 regular sized cupcakes, 2- 8 or 9 inch layer cake, or 1 - 13x9 rectangular cake.
Number of Servings: 26
Recipe submitted by SparkPeople user CHRISTALOVE1.
Combine all wet ingredients together in mixer. Sift flour and other dry ingredients together in seperate bowl. Gradually add dry ingredients to wet and mix together until well blended. Then, add in walnuts, grated carrots, and raisins, and lightly mix, until well combined. Bake at 350 degrees for 25 minutes (for cupcakes- apx. 35 min for 2 layer cakes, or up to 45 min for 13x9 inch cake.) Let cool completely before frosting.
FROSTING:
Beat cream cheese and butter until well blended. Add powdered sugar, alternately, with Almond milk, until desired consistency is reached. Add vanilla, to taste, at the end, and mix well again. Frost cake, when cool.
Serving Size: Makes 25-26 regular sized cupcakes, 2- 8 or 9 inch layer cake, or 1 - 13x9 rectangular cake.
Number of Servings: 26
Recipe submitted by SparkPeople user CHRISTALOVE1.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 8.6 g
- Cholesterol: 7.5 mg
- Sodium: 250.1 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 2.7 g
- Protein: 3.3 g
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