Veggies + Cake = Magic
Serving Size: 1/8th of cake
Calories: 220
Fat: 7.5g
Sodium: 415mg
Carbs: 34.5g
Fiber: 1g
Sugars: 20g
Protein: 3.5g
PointsPlus® value 6*
With a perfectly moist and light texture, and cream-cheese frosting you'll flip for, our carrot cake is the BEST!
Prep: 20 minutes
Cook: 25 minutes
Cool: 1 hour
Ingredients:
Frosting
1/3 cup reduced-fat cream cheese
3 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/8 tsp. vanilla extract
1/4 cup powdered sugar
Cake
1 3/4 cups moist-style yellow cake mix (about half a box)
1 1/2 cups shredded carrots, finely chopped
1/2 cup egg whites or fat-free liquid egg substitute
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. vanilla extract
Topping
1/2 oz. (about 2 tbsp.) chopped walnuts
Directions:
Preheat oven to 350 degrees. Spray a 9" round cake pan with nonstick spray.
In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate.
Combine cake ingredients in a large bowl. Add 1 cup water, and whisk until smooth. Pour batter into the cake pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 24 - 26 minutes.
Let cake cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.
Plate cake, and spread the top with frosting. Sprinkle with walnuts. (Refrigerate leftovers.)
MAKES 8 SERVINGS