Light Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cake:2 1/4 cups flour1 1/2 cup sugar1 1/2 tsp baking powder 1 1/2 tsp baking soda3/4 tsp salt1/2 cup canola oil3 eggs (or 3/4 cup egg beaters)1 1/2 cup grated carrots3/4 cup drained crushed pineapple1 1/2 tsp vanillaFrosting:8 oz fat free cream cheese2 Tbsp Smart Balance Spread2 Tbsp lemon juice1 tsp vanilla1 cup powdered sugar
Cake:
Stir together dry ingredients. Add remaining ingredietns and beat for 3 min with electric beater.
Plave in a 9X13 pan sprayed with pam. You can also coat the pam with flour for ease of removal. Bake at 350 degree F for 35 minutes.
Frosting:
Cream Smart Balance and cream cheese together until smooth. Add additional ingredients and beat with electric mixer until fluffy! Spread on cooled cake!
* I sometime make this a special treat by adding 1 cup of butterscotch morsels. The caramelize on the bottom of the cake and everyone always wonders what makes the cake soooo yummy!
Number of Servings: 24
Recipe submitted by SparkPeople user TALITHA808.
Stir together dry ingredients. Add remaining ingredietns and beat for 3 min with electric beater.
Plave in a 9X13 pan sprayed with pam. You can also coat the pam with flour for ease of removal. Bake at 350 degree F for 35 minutes.
Frosting:
Cream Smart Balance and cream cheese together until smooth. Add additional ingredients and beat with electric mixer until fluffy! Spread on cooled cake!
* I sometime make this a special treat by adding 1 cup of butterscotch morsels. The caramelize on the bottom of the cake and everyone always wonders what makes the cake soooo yummy!
Number of Servings: 24
Recipe submitted by SparkPeople user TALITHA808.
Nutritional Info Amount Per Serving
- Calories: 177.3
- Total Fat: 5.4 g
- Cholesterol: 1.7 mg
- Sodium: 162.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 0.6 g
- Protein: 3.9 g
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