Carrot Cake w/Lemon Glaze
- Number of Servings: 16
Ingredients
2 sprays, cooking spray1 c flour1 c whole-wheat flour2 tsp baking powder1 tsp baking soda1 tsp salt1 T cinnamon1/2 c Splenda brown sugar1/4 c Splenda2 eggs, beaten1/4 c unsalted butter, melted1/2 unsweetened applesauce2 c shredded carrots2 tsp ginger root1/2 canned carrot juiceIcing1/2 c powdered sugar1/2 tsp vanilla extract2 tsp lemon juice3 T fat free cream cheese
Preheat oven to 350°F. Generously coat a bundt pan with cooking spray.
In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.
Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.
Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.
While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.
Serving Size: 1/16
Number of Servings: 16
Recipe submitted by SparkPeople user BLKIDSUZE.
In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.
Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.
Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.
While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.
Serving Size: 1/16
Number of Servings: 16
Recipe submitted by SparkPeople user BLKIDSUZE.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 3.8 g
- Cholesterol: 31.1 mg
- Sodium: 321.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.3 g
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