Easy & Energizing Carrot Cake
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 c oat flour1/2 c whole wheat pastry flour1/2 c fat free vanilla yogurt1/2 T ground cinnamon1/2 teaspoon soda1/4 teaspoon salt1/4 teaspoon nutmeg3 lg egg whites1/2 c sugar1 c shredded carrots1/2 c diced pineappleFor Icing:2 Tbsp butter1Tbsp brummel & brown yogurt spread8 oz light cream cheese1 c powdered sugar1 tsp vanilla and/or butter flavoringpinch salt
Spray a 8x8 baking pan with cooking spray. Mix the flour, cinnamon, baking soda, salt and nutmeg in a small bowl. Use a sturdy whisk to mix the egg whites, sugar and yogurt in a medium bowl until well combined. Stir in the flour mixture until the batter is well combined and no lumps remain. Then stir in the carrots and pineapple until just combined. Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until a toothpick inserted in the center comes out dry. Remove the cake from oven and place on a cooling rack for about 1 hour. Do not frost the cake until completely cooled.
For Frosting, using room temperature cream cheese and butter, beat with an electric mixer until creamy. Beat in the vanilla, brummel & brown and salt, followed by the powdered sugar in 1/2 c additions. If it is too thick for your liking, you can add in a splash of milk.
Makes 10 servings
Number of Servings: 12
For Frosting, using room temperature cream cheese and butter, beat with an electric mixer until creamy. Beat in the vanilla, brummel & brown and salt, followed by the powdered sugar in 1/2 c additions. If it is too thick for your liking, you can add in a splash of milk.
Makes 10 servings
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 7.1 g
- Cholesterol: 18.4 mg
- Sodium: 126.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.6 g
- Protein: 4.3 g
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