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Skinny Carrot Cake with Cream Cheese Frosting
Servings: 12 ★ Size: 1/12 Cake ★ Smart Points: 6 ★ Points Plus: 6 ★ Calories: 208 ★ Total Fat: 2 g ★ Saturated Fat: 0 g ★ Protein: 8 g ★ Carbohydrates: 42 g ★ Fiber: 4 g ★ Sugars: 21 g ★ Sodium: 553 mg ★ Cholesterol: 3 mg
Ingredients:
· 3 egg whites, beaten
· 3/4 cup brown sugar
· 1 1/4 cup applesauce
· 3/4 cup brown sugar
· 1 1/4 cup applesauce
· 4 medium bananas
· 3 cups carrots, grated
· 2 cups whole wheat flour
· 1 1/2 teaspoons baking powder
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 3 teaspoons cinnamon
· 2 teaspoons ginger
· 3 teaspoons cinnamon
· 2 teaspoons ginger
· 8 ounces fat-free cream cheese
· 1/2 cup powdered sugar
· 1 teaspoon vanilla or 1 vanilla bean pod
· 1 teaspoon vanilla or 1 vanilla bean pod
· 1/4 cup walnuts or pecans (optional)
Directions:
Cake:
1. Preheat the oven to 350 F (175 C). Prepare two 8" or 9" circular cake pans with non-stick spray and dusted with flour. Beat the 3 egg whites to a stiff peak. Set the egg whites to the side.
2. In the mixer add the brown sugar, applesauce, and bananas. Mix until all the ingredients are well blended. Stir in the carrots.
3. Sift together the flour, baking powder, baking soda, cinnamon, and ginger. Stir the dry ingredients into the wet ingredients. Gently fold the egg whites into the mixture.
4. Divide the mixture between the two cake tins. Bake 25-30 minutes until a toothpick inserted into the cake comes out clean. Set the cakes aside to cool completely before frosting.
5. Top the cake with the set frosting and, if using, sprinkle with the walnuts or pecans.Frosting:
1. Mix together the cream cheese, powdered sugar, and vanilla. Using an electric mixer or standup mixer with a paddle attachment to beat the frosting for 10-15 minutes until it is fluffy. Refrigerate the frosting for at least an hour to allow it to set. Refrigerate the cake after frosting.

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