Skinny Sweet Carrot Cake

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Nutrition:
Calories 270 (31% from fat); Fat 9g (sat 3g, mono 3g, poly 3g); Cholesterol 9mg; Protein 4g; Carbohydrate 43g; Sugars 31g; Fiber 1g; Iron 1mg; Sodium 303mg; Calcium 73mg

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  • 12

Ingredients

  • Cake:
  • Cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar
  • 1/3 cup vegetable oil
  • 2/3 cup plain fat-free yogurt
  • 5 ounces egg substitute
  • 2 cups shredded carrot
  • 1/4 cup finely chopped walnuts
  • 1 (8-ounce) can crushed pineapple in juice, undrained
  • Frosting:
  • 2 tablespoons unsalted butter
  • 1/2 (8-ounce) block 1/3-less-fat cream cheese
  • 1/2 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • Note:
  • Use low fat topping in place of frosting for change

Preparation

Step 1

1. Preheat oven to 350°.

2. Coat a 13- x 9-inch baking pan with cooking spray; set aside. Lightly spoon flour into dry measuring cups; level with a knife.

3. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Whisk together sugar, oil, yogurt, and egg substitute in a large bowl. Add to dry ingredients, mixing well. Fold in carrot, nuts, and pineapple.

4. Spoon batter into pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.

5. While cake is baking, make the frosting. Place butter and cream cheese in a bowl; beat with a mixer at medium speed until light and fluffy. Gradually add vanilla and powdered sugar; beat until smooth. Spread icing on top of cooled cake.

(Serving size: 1/12 of cake)

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