Low-fat Carrot Cake
- Number of Servings: 16
Ingredients
1 1/2 c non-fat margerine1 cup sugar1 cup splenda brown sugar blend1 c egg beaters3 cups self rising flour2 tsp cinnamon1/2 tsp nutmeg1/4 tsp ground cloves8 oz crushed pineapple-undrained2 tsp vanilla3 cups grated carrots1 cup raisins1 cup grape nutsFrosting:1 cup fat free cream cheese1 1/2 c ricotta cheese, fat free1/2 c sugar1 tbsp lemon juice1 1/2 tsp vanilla2 tbsp instant vanilla pudding mix
In large mixing bowl, cream together margerine, sugars, egg beaters, pineappe and vanilla. Add raisins and grape-nut cereal. Mix well. Add the flour and spices. Mix Well again. Fold in the grated carrots. Pour into a bundt pan sprayed with non-fat spray. Bake ine 350 degree oven for 45 - 60 minutes. Remove from oven and cool cake upright on baking rack for 5 minutes. Remove from pan. Let cake cool completely before frosting..
for frosting:Place all frosting ingredients, except the pudding mix in the bowl of a food processor and process until smooth. Add the pudding mix and process just until the frosting is well mixed. spread the frosting over the cooled cake. Serve immediately or refrigerate.
Number of Servings: 16
Recipe submitted by SparkPeople user SLB7956.
for frosting:Place all frosting ingredients, except the pudding mix in the bowl of a food processor and process until smooth. Add the pudding mix and process just until the frosting is well mixed. spread the frosting over the cooled cake. Serve immediately or refrigerate.
Number of Servings: 16
Recipe submitted by SparkPeople user SLB7956.
Nutritional Info Amount Per Serving
- Calories: 311.4
- Total Fat: 0.3 g
- Cholesterol: 6.2 mg
- Sodium: 558.6 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 2.2 g
- Protein: 8.8 g
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