Light Carrot Cake With Cream Cheese Frosting Recipe

Name: Light Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 cup sugar; ¾ cup Splenda sugar substitute; ½ cup canola oil; ½ cup applesauce; 1 egg; ½ cup egg substitute; 1 teaspoon vanilla extract; 2 cups carrots, shredded; 1 cup flaked coconut; 1 cup pecans, chopped; 1 (8 ounce) can crushed pineapple, drained; 1 (8 ounce) package light cream cheese; 1 (8 ounce) container Cool Whip Free; ¼ cup Splenda sugar substitute; ¼ cup sugar; ½ teaspoon vanilla extract

Servings: persons

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup sugar
¾ cup Splenda sugar substitute
½ cup canola oil
½ cup applesauce
1 egg
½ cup egg substitute
1 teaspoon vanilla extract
2 cups carrots, shredded
1 cup flaked coconut
1 cup pecans, chopped
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package light cream cheese
1 (8 ounce) container Cool Whip Free
¼ cup Splenda sugar substitute
¼ cup sugar
½ teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease and flour a 9x13 inch pan.
3
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, splenda, oil, apple sauce, egg, egg substitute and vanilla.
4
Mix until smooth.
5
Stir in carrots, coconut, pecans and pineapple.
6
Pour into a prepared 9x13 inch pan and bake for 40-45 minutes, or until a toothpick comes out clean.
7
To make the frosting: Cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy.
8
Once the cake is cool, frost the top and serve.
9
Refrigerate the leftover cake.

1361

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and more.

Yes, Light Carrot Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Carrot Cake With Cream Cheese Frosting

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