Low Fat Carrot Cake with Cream Cheese Frosting

servings: 16 -size: 1 slice – points+: 6pts – smart points: 9pts – calories: 200 – fat: 5g – carbs: 34g

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tbsp canola oil
  • 2 large egg
  • 2 tbsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping
  • Cream Cheese Frosting:
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

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Directions

  1. Preheat oven to 350F  In a large bowl, combine flour, sugar, coconut, baking soda, salt and spices, stir well with a whisk.
  2. In a medium bowl, combine oil, eggs, and vanilla, stir well. Add grated carrots and pineapple. Mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry, but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  3. Spoon batter into an 8×3″ cake pan coated with cooking spray. Bake at 350 for about 40-50 min depending on pan size or until a toothpick comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  4. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

Low Fat Carrot Cake with Cream Cheese Frosting

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tbsp canola oil
  • 2 large egg
  • 2 tbsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping
  • Cream Cheese Frosting:
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F In a large bowl, combine flour, sugar, coconut, baking soda, salt and spices, stir well with a whisk.
  2. In a medium bowl, combine oil, eggs, and vanilla, stir well. Add grated carrots and pineapple. Mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry, but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  3. Spoon batter into an 8×3″ cake pan coated with cooking spray. Bake at 350 for about 40-50 min depending on pan size or until a toothpick comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  4. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.
http://revampfitness.com/low-fat-carrot-cake-cream-cheese-frosting/

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