Carrot cake

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iRun4wine
iRun4wine Posts: 5,126
in Recipes
Anyone have a good relatively low calorie carrot cake and cream cheese frosting recipe? I LOVE:love: carrot cake, and would love to find a healthier alternative! :flowerforyou:

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  • iRun4wine
    iRun4wine Posts: 5,126
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    Anyone have a good relatively low calorie carrot cake and cream cheese frosting recipe? I LOVE:love: carrot cake, and would love to find a healthier alternative! :flowerforyou:
  • Rachael
    Rachael Posts: 168 Member
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    I don't have one, but I'd love one too. I love carrot cake!!! I don't think there's any way around the yummy cream cheese frosting, though...gotta go w/ full fat cream cheese and lotsa powdered sugar :love:
  • csingleton24
    csingleton24 Posts: 235 Member
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    Got this from the Cooking Light website:

    Carrot sheet Cake w/cream cheese frosting


    Yield

    16 servings (serving size: 1 piece)
    Ingredients

    For Cake:
    * Cooking spray
    * 9 tablespoons butter, softened
    * 2/3 cup packed brown sugar
    * 1/2 cup granulated sugar
    * 2 large eggs
    * 2 large egg whites
    * 2 teaspoons vanilla extract
    * 2 cups all-purpose flour
    * 2 teaspoons baking soda
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon salt
    * 3/4 cup low-fat buttermilk
    * 2 cups finely shredded carrot

    Frosting:
    * 1/2 cup (4 ounces) block-style fat-free cream cheese
    * 1/4 cup butter, softened
    * 2 teaspoons vanilla extract
    * 1/8 teaspoon salt
    * 2 3/4 cups powdered sugar, divided
    * 1 tablespoon orange sugar sprinkles

    Preparation

    Preheat oven to 350°.

    To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

    Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

    To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.


    Nutritional Information

    Calories:
    309 (30% from fat)
    Fat:
    10.3g (sat 5g,mono 4.1g,poly 0.5g)
    Protein:
    4.5g
    Carbohydrate:
    50.2g
    Fiber:
    0.9g
    Cholesterol:
    52mg
    Iron:
    1.1mg
    Sodium:
    358mg
    Calcium:
    49mg

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