Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat Recipe

Name: Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 lg. lg. carrots; 1 lg. navel orange; 1 tbsp. raisins; 1 cup whole-wheat pastry flour; 1 cup unbleached all purpose flour; 2 tsp. ground cinnamon; 2 tsp. baking powder; 2 tsp. baking soda; 1 tsp. freshly grated nutmeg; 1/2 tsp. salt; 2 eggs, lightly beaten; 1/3 cup buttermilk; 1/2 cup pure maple syrup; 1/2 cup packed brown sugar; 1/3 cup canola oil; 4 tbsp. nonfat cream cheese, softened; 1 tsp. orange juice; 1/2 to 2/3 cup powdered sugar

Servings: persons

2 to 3 lg. lg. carrots
1 lg. navel orange
1 tbsp. raisins
1 cup whole-wheat pastry flour
1 cup unbleached all purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. freshly grated nutmeg
1/2 tsp. salt
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup pure maple syrup
1/2 cup packed brown sugar
1/3 cup canola oil
4 tbsp. nonfat cream cheese, softened
1 tsp. orange juice
1/2 to 2/3 cup powdered sugar

1
Preheat oven to 350 F. (175 C).
2
Lightly butter a 13 x 9-inch baking pan.
3
Wash and trim carrots and cut into large pieces.
4
Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
5
I grated my carrots.
6
Set aside.
7
Cut orange into 8 wedges.
8
Do not peel.
9
Remove white center and seeds.
10
Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
11
Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
12
In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
13
Stir carrot mixture into dry ingredients until combined.
14
Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
15
Cool cake in pan.
16
Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
17
Stir in enough powdered sugar to obtain a spreadable consistency.
18
When cake is cool, spread top with icing.
19
The One-Day-at-a- Time Low-Fat Cookbook Calories per serving 159

926

kcal

Calories

Fat

118

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 18 ingredients. The key ingredients include: 2 to 3 lg. lg. carrots, 1 lg. navel orange, 1 tbsp. raisins, 1 cup whole-wheat pastry flour, and more.

Yes, Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat 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.

Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat

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