Low-Fat Carrot Cake With Cream Cheese Frosting Recipe

Name: Low-Fat Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon flour; 2 1/4 cups flour; 2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon nutmeg; 2/3 cup sugar; 2/3 cup dark brown sugar; 1/2 cup applesauce; 1/3 cup oil; 1/4 cup plain nonfat yogurt; 2 1/2 teaspoons vanilla; 2 large egg whites; 1 large egg; 2 cups finely shredded carrots; Cream Cheese Frosting; 2/3 cup tub-style light cream cheese or 2/3 cup fat free cream cheese; 1 1/4 teaspoons vanilla; 3 1/2 cups powdered sugar; 1/4 cup chopped walnuts

Servings: persons

1 tablespoon flour
2 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
2/3 cup sugar
2/3 cup dark brown sugar
1/2 cup applesauce
1/3 cup oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla
2 large egg whites
1 large egg
2 cups finely shredded carrots
Cream Cheese Frosting
2/3 cup tub-style light cream cheese or 2/3 cup fat free cream cheese
1 1/4 teaspoons vanilla
3 1/2 cups powdered sugar
1/4 cup chopped walnuts

1
Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
2
Combine 21/4 cups flour through nutmeg in a medium bowl.
3
Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
4
Stir in carrot.
5
Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
6
Bake at 375u00b0F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
7
Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
8
MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
9
Gradually add sugar and beat at low speed just until smooth.
10
(If necessary you can thin the frosting with a little skim milk).
11
Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
12
Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
13
Either way, sprinkle walnuts over top.

1497

kcal

Calories

Fat

252

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: 1 tablespoon flour, 2 1/4 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, and more.

Yes, Low-Fat 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.

Low-Fat Carrot Cake With Cream Cheese Frosting

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