Carrot Cake w/Lemon Glaze
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 180.1
- Total Fat: 3.8 g
- Cholesterol: 31.1 mg
- Sodium: 321.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 1.9 g
- Protein: 3.3 g
View full nutritional breakdown of Carrot Cake w/Lemon Glaze calories by ingredient
Number of Servings: 16
Ingredients
-
2 sprays, cooking spray
1 c flour
1 c whole-wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 T cinnamon
1/2 c Splenda brown sugar
1/4 c Splenda
2 eggs, beaten
1/4 c unsalted butter, melted
1/2 unsweetened applesauce
2 c shredded carrots
2 tsp ginger root
1/2 canned carrot juice
Icing
1/2 c powdered sugar
1/2 tsp vanilla extract
2 tsp lemon juice
3 T fat free cream cheese
Directions
Preheat oven to 350°F. Generously coat a bundt pan with cooking spray.
In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.
Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.
Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.
While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.
Serving Size: 1/16
Number of Servings: 16
Recipe submitted by SparkPeople user BLKIDSUZE.
In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.
Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.
Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.
While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.
Serving Size: 1/16
Number of Servings: 16
Recipe submitted by SparkPeople user BLKIDSUZE.