Yummy Low-Fat, Low-Sugar Carrot Cake & Cream Cheese Icing
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 216.0
- Total Fat: 8.6 g
- Cholesterol: 7.5 mg
- Sodium: 250.1 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 2.7 g
- Protein: 3.3 g
View full nutritional breakdown of Yummy Low-Fat, Low-Sugar Carrot Cake & Cream Cheese Icing calories by ingredient
Number of Servings: 26
Ingredients
-
CAKE
1 Cup Organic Demerara Sugar
1/2 Cup Light Agave Nectar -
1/4 cup Sugar Free Low Calorie Butter Flavor Syrup
1/2 cup Grape Seed Oil
1/4 cup Unsweetened Applesauce
1/4 cup 2% Plan Greek Yogurt
1/5 Cup Egg substitute
1/2 Cup Egg White Subsitute
12 oz. Baby Food Carrots
1 tsp. Vanilla Extract
2 cups Unbleached All Natural White Whole Wheat Flour,
1/4 cup Ground Flax Seed Meal
2 tsp. Baking Powder,
1 tsp. Baking Soda
1 tsp. Salt
2 tsp. Ground Cinnamon
1 tsp. Allspice
1/2 tsp. Ground Nutmeg
1/4 cup. Raisins (Golden or Regular)
1/4 cup chopped walnuts
1/4 cup grated/chopped carrots(remove)
FROSTING
8 oz. 1/3 Fat Neufchatel Cheese
3 Tbsp. Smart Balance Omegea-3 Buttery Sticks
1 lb. Swerve All Natural Confectioners Style Sugar Replacement
1 tsp. Vanilla Extract
2 oz. Unsweetened Almond Milk
Directions
FOR CAKE:
Combine all wet ingredients together in mixer. Sift flour and other dry ingredients together in seperate bowl. Gradually add dry ingredients to wet and mix together until well blended. Then, add in walnuts, grated carrots, and raisins, and lightly mix, until well combined. Bake at 350 degrees for 25 minutes (for cupcakes- apx. 35 min for 2 layer cakes, or up to 45 min for 13x9 inch cake.) Let cool completely before frosting.
FROSTING:
Beat cream cheese and butter until well blended. Add powdered sugar, alternately, with Almond milk, until desired consistency is reached. Add vanilla, to taste, at the end, and mix well again. Frost cake, when cool.
Serving Size: Makes 25-26 regular sized cupcakes, 2- 8 or 9 inch layer cake, or 1 - 13x9 rectangular cake.
Number of Servings: 26
Recipe submitted by SparkPeople user CHRISTALOVE1.
Combine all wet ingredients together in mixer. Sift flour and other dry ingredients together in seperate bowl. Gradually add dry ingredients to wet and mix together until well blended. Then, add in walnuts, grated carrots, and raisins, and lightly mix, until well combined. Bake at 350 degrees for 25 minutes (for cupcakes- apx. 35 min for 2 layer cakes, or up to 45 min for 13x9 inch cake.) Let cool completely before frosting.
FROSTING:
Beat cream cheese and butter until well blended. Add powdered sugar, alternately, with Almond milk, until desired consistency is reached. Add vanilla, to taste, at the end, and mix well again. Frost cake, when cool.
Serving Size: Makes 25-26 regular sized cupcakes, 2- 8 or 9 inch layer cake, or 1 - 13x9 rectangular cake.
Number of Servings: 26
Recipe submitted by SparkPeople user CHRISTALOVE1.