Low-fat Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 311.4
  • Total Fat: 0.3 g
  • Cholesterol: 6.2 mg
  • Sodium: 558.6 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Low-fat Carrot Cake calories by ingredient
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Introduction

Full flavor without the fat Full flavor without the fat
Number of Servings: 16

Ingredients

    1 1/2 c non-fat margerine
    1 cup sugar
    1 cup splenda brown sugar blend
    1 c egg beaters
    3 cups self rising flour
    2 tsp cinnamon
    1/2 tsp nutmeg
    1/4 tsp ground cloves
    8 oz crushed pineapple-undrained
    2 tsp vanilla
    3 cups grated carrots
    1 cup raisins
    1 cup grape nuts

    Frosting:
    1 cup fat free cream cheese
    1 1/2 c ricotta cheese, fat free
    1/2 c sugar
    1 tbsp lemon juice
    1 1/2 tsp vanilla
    2 tbsp instant vanilla pudding mix

Directions

In large mixing bowl, cream together margerine, sugars, egg beaters, pineappe and vanilla. Add raisins and grape-nut cereal. Mix well. Add the flour and spices. Mix Well again. Fold in the grated carrots. Pour into a bundt pan sprayed with non-fat spray. Bake ine 350 degree oven for 45 - 60 minutes. Remove from oven and cool cake upright on baking rack for 5 minutes. Remove from pan. Let cake cool completely before frosting..

for frosting:Place all frosting ingredients, except the pudding mix in the bowl of a food processor and process until smooth. Add the pudding mix and process just until the frosting is well mixed. spread the frosting over the cooled cake. Serve immediately or refrigerate.

Number of Servings: 16

Recipe submitted by SparkPeople user SLB7956.

TAGS:  Desserts |

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