Healthy Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake: 2 1/4 cup Flour, white 2 tsp Baking Powder 1 1/2 tsp Cinnamon, ground 1 dash Salt 2 cup, grated Carrots, raw 1/2 cup Granulated Sugar 1/2 cup Splenda 1/4 cup Splenda Brown Sugar Blend 6 Tbsp serving I Can't Believe It's Not Butter, Light Spread 6 Egg whites, large 1/2 cup Buttermilk, lowfat Frosting:7 oz Low fat cream cheese 2 Tbsp I Can't Believe It's Not Butter, Light Spread1/2 tsp Vanilla Extract 3 cups powdered sugar1/4 cup, chopped Pecans, for garnish
1. Preheat oven to 350°.
2. Combine flour, 2 tsp baking powder, ground cinnamon, and 1/4 tsp salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot and toss to combine.
3. Place sugar, Splenda, brown sugar, and 6 Tbsp butter in a large bowl. Beat with a mixer at medium speed until combined. Add egg whites, 1 at a time, beating well after each addition. Stir in 1 tsp vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
4. To prepare frosting: place softened cream cheese, butter, vanilla and salt in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with pecans.
Serving Size: Serves 14
2. Combine flour, 2 tsp baking powder, ground cinnamon, and 1/4 tsp salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot and toss to combine.
3. Place sugar, Splenda, brown sugar, and 6 Tbsp butter in a large bowl. Beat with a mixer at medium speed until combined. Add egg whites, 1 at a time, beating well after each addition. Stir in 1 tsp vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
4. To prepare frosting: place softened cream cheese, butter, vanilla and salt in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with pecans.
Serving Size: Serves 14
Nutritional Info Amount Per Serving
- Calories: 265.7
- Total Fat: 6.1 g
- Cholesterol: 6.6 mg
- Sodium: 185.2 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 1.2 g
- Protein: 4.9 g
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