Light Carrot Cake With Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Here is a low-fat, low sugar twist on an old fashion favorite. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 cup sugar |
3/4 cup splenda sugar substitute |
1/2 cup canola oil |
1/2 cup applesauce |
1 egg |
1/2 cup egg substitute |
1 teaspoon vanilla extract |
2 cups carrots, shredded |
1 cup flaked coconut |
1 cup pecans, chopped |
1 (8 ounce) can crushed pineapple, drained |
1 (8 ounce) package light cream cheese |
1 (8 ounce) container cool whip free |
1/4 cup splenda sugar substitute |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, splenda, oil, apple sauce, egg, egg substitute and vanilla. Mix until smooth.
3. Stir in carrots, coconut, pecans and pineapple. Pour into a prepared 9x13 inch pan and bake for 40-45 minutes, or until a toothpick comes out clean.
4. To make the frosting: Cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy.
5. Once the cake is cool, frost the top and serve.
6. Refrigerate the leftover cake.
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