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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A low-fat way to enjoy carrot cake. Ingredients:
2 tablespoons vegetable oil |
1 cup unsweetened applesauce |
3 tablespoons brown sugar twin |
1/2 cup sprinkle sweet artificial sweetener |
2 eggs, well beaten |
1 cup canned carrot, drained,rinsed and diced |
1/4 cup water |
1 1/2 cups cake flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
2 teaspoons vanilla extract |
1/4 cup chopped walnuts |
1/4 cup raisins |
8 ounces fat free cream cheese |
1 tablespoon sugar substitute |
1/2 cup cool whip lite |
Directions:
1. Preheat oven to 350 degree oven.
2. In a large bowl, combine vegetables oil, applesauce, brown sugar twin, and all but 1 Tablespoon of sprinkle sweet.
3. Add eggs, carrots and water.
4. Mix just to combine.
5. In a medium-size bowl, combine cake flour, salt, baking powder, baking soda and cinnamon.
6. Stir cake-flour mixture into carrot mixture.
7. Add 1 teaspoon vanilla extract, 2 Tablespoons walnuts and raisins.
8. Mix gently to combine.
9. Pour batter into an 8 x 8 inch baking dish sprayed with butter flavored cooking spray.
10. Bake 30 minutes or until toothpick inserted in center comes out clean.
11. Cool on wire rack.
12. In a medium bowl, stir cream cheese with a spoon until soft.
13. Add remaining 1 Tablespoon Sprinkle Sweet, remaining 1 teaspoon vanilla extract and Cool Whip Lite.
14. Mix gently to combine.
15. Spread mixture evenly over cooled cake.
16. Sprinkle remaining 2 Tablespoons walnuts evenly over top.
17. Refrigerate leftovers.
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