Light Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 177.3
  • Total Fat: 5.4 g
  • Cholesterol: 1.7 mg
  • Sodium: 162.7 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.9 g

View full nutritional breakdown of Light Carrot Cake calories by ingredient


Introduction

This is my husbands favorite meal. When I make it he eats it for breakfast, lunch, and dinner! This is my husbands favorite meal. When I make it he eats it for breakfast, lunch, and dinner!
Number of Servings: 24

Ingredients

    Cake:
    2 1/4 cups flour
    1 1/2 cup sugar
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    3/4 tsp salt
    1/2 cup canola oil
    3 eggs (or 3/4 cup egg beaters)
    1 1/2 cup grated carrots
    3/4 cup drained crushed pineapple
    1 1/2 tsp vanilla

    Frosting:
    8 oz fat free cream cheese
    2 Tbsp Smart Balance Spread
    2 Tbsp lemon juice
    1 tsp vanilla
    1 cup powdered sugar

Directions

Cake:
Stir together dry ingredients. Add remaining ingredietns and beat for 3 min with electric beater.
Plave in a 9X13 pan sprayed with pam. You can also coat the pam with flour for ease of removal. Bake at 350 degree F for 35 minutes.

Frosting:
Cream Smart Balance and cream cheese together until smooth. Add additional ingredients and beat with electric mixer until fluffy! Spread on cooled cake!

* I sometime make this a special treat by adding 1 cup of butterscotch morsels. The caramelize on the bottom of the cake and everyone always wonders what makes the cake soooo yummy!


Number of Servings: 24

Recipe submitted by SparkPeople user TALITHA808.