Modified Cooking Light Carrot Cake with Cream Cheese Frosting

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 225.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.6 mg
  • Sodium: 273.1 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Modified Cooking Light Carrot Cake with Cream Cheese Frosting calories by ingredient
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30 Minutes to Prepare and Cook 30 Minutes to Prepare and Cook
Number of Servings: 16


    Cooking Spray
    9 tablespoons unsweetened applesauce
    2/3 cup packed brown sugar
    1/2 cup granulated sugar
    6 large egg whites
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    3/4 cup low-fat buttermilk (or skim milk with lemon juice)
    2 cups finely shredded carrot

    1/2 cup (4 ounces) block-style fat-free cream cheese (or fat free yogurt or tofu)
    1/4 cup unsweetened applesauce
    2 teaspoons vanilla extract
    1/8 teaspoon salt
    2 3/4 cups powdered sugar, divided


1. Preheat oven to 350 degrees.

2. To prepare cake, coat a 13" x 9" baking pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; set aside.

3. Place all 9 tablespoons of butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
(hehe or keep the cake in the pan and just be careful how you cut it so you don't end up eating wax paper!)
5. To prepare frosting, place the cream cheese, 1/4 cup of the butter, 2 teaspoons of vanilla extract, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium sped until smooth. Gradually add 2 cups powdered sugar, beating at a low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting on top of cake.
Makes 16 servings. Serving size= 1 piece.
Nutrition without frosting: Calories per piece - 135; Fat grams - 0.3; Dietary fiber - 1

Changing butter to applesauce and eggs to egg whites drops from the Cooking Light values:
* Servings Per Recipe: 16
* Amount Per Serving
* Calories: 306.9
* Total Fat: 10.4 g
* Cholesterol: 52.4 mg

Number of Servings: 16

Recipe submitted by SparkPeople user AFRICAPARISH.

TAGS:  Desserts |

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