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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This is a really good lower-fat version of carrot cake. It is from a book called Dr. Cookie, which includes healthier versions of popular desserts. Ingredients:
1 3/4 cups flour |
2/3 cup whole wheat flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1/4 teaspoon salt |
1 large egg |
2 large egg whites |
1 1/4 cups brown sugar, packed |
1/4 cup vegetable oil |
3 cups carrots, shredded |
2/3 cup buttermilk |
1 cup crushed pineapple, drained |
3/4 cup raisins |
8 ounces neufchatel cheese |
2 cups powdered sugar |
1 teaspoon vanilla extract |
2 teaspoons skim milk |
Directions:
1. Preheat oven to 350.
2. Coat a 9X13 pan with spray and dust lightly with flour.
3. Tap out the excess flour.
4. Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
5. Set aside.
6. Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
7. Add the carrots and beat for 1 minute.
8. Add the buttermilk, pineapple and raisins and beat again.
9. Add the flour mixture and beat until well mixed.
10. Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
11. Cool the cake in the pan set on a wire rack.
12. Frost, if desired, when completely cool.
13. Store the cake in the pan in the refrigerator.
14. To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
15. Reduce the speed to medium-low and add the milk, a tsp.
16. at a time until the frosting is at spreading consistency.
17. Spread the frosting on the cooled, uncut cake.
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