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    Cake: 4 pt. Carrot Cake


    Source of Recipe


    Trim & Terrific American Recipes by Holly Clegg

    List of Ingredients




    2 c flour
    2 tsps baking soda
    2 tsps ground cinnamon
    1 c light brown sugar -- packed
    1 lg egg
    2 lg egg whites
    2/3 c lowfat buttermilk
    8 ozs crushed pineapple in juice
    2 c carrots -- peeled and grated
    3 tbsps canola oil
    2 tsps vanilla extract
    Icing:
    6 ozs light cream cheese -- softened
    1 tbsp light margarine -- softened
    1 1/2 c confectioner's sugar
    1 tsp orange rind -- grated
    1/2 tsp vanilla extract

    Recipe



    Cake: Combine flour, baking soda & cinnamon. Set aside. Combine brown sugar, egg, egg whites, buttermilk, pineapple & its juice, carrots, oil & vanilla. Beat at medium speed until well blended. Pour the batter into a greased 13 x 9 pan. Bake at 350¼ F for 25-35 minutes, until a pick inserted in the center comes out clean. Cook cake in the pan completely. Spread icing over cooled cake.

    Icing: Combine cream cheese & margarine. Gradually add the powdered sugar, mixing until smooth. Add the orange rind & vanilla.

    Serving Size : 18, at 4 pts. per serving.

    Nutritional info/serving: 188.6 cal, 4.8g fat(22.5%), 17 mg chol, 210 mg sodium, 33.2 g carb

    Notes: The original recipe used regular buttermilk. I only buy the lowfat so that's what I use in the cake.

 

 

 

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