Healthy Swap Carrot Cake

Healthy Swap Carrot Cake
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 287.1
  • Total Fat: 8.7 g
  • Cholesterol: 62.0 mg
  • Sodium: 327.3 mg
  • Total Carbs: 49.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Healthy Swap Carrot Cake calories by ingredient
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Number of Servings: 18

Ingredients

    Ingredients

    * * 4 eggs
    * * 1 1/4 cups apple sauce
    * * 1 1/2 cups white sugar
    * * 2 teaspoons vanilla extract
    * * 1 cups all-purpose flour
    * * 1 cups whole wheat flour
    * * 2 teaspoons baking soda
    * * 2 teaspoons baking powder
    * * 1/2 teaspoon salt
    * * 2 teaspoons ground cinnamon
    * * 3 cups grated carrots
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    * * 1/2 cup butter, softened
    * * 8 ounces fat free cream cheese, softened
    * * 3 cups confectioners' sugar
    * * 1 teaspoon vanilla extract


Directions

Recipe yields 1- 9x13 inch cake
Serving size 1/18 of cake

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, apple sauce, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.


Number of Servings: 18

Recipe submitted by SparkPeople user SNOWFLAKE32106.

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