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    Cake: 7 pt. Carrot Cake & Cream Cheese..


    Source of Recipe


    Cooking Light Mag. M/98 - 7 Points

    List of Ingredients




    cooking spray
    1 tablespoon all-purpose flour
    2 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1/4 teaspoon ground nutmeg
    2/3 cup granulated sugar
    2/3 cup packed brown sugar
    1/2 cup applesauce
    1/3 cup vegetable oil
    1/4 cup plain fat-free yogurt
    2 1/2 teaspoons vanilla extract
    2 large egg whites
    1 large egg
    2 cups finely shredded carrot

    cream cheese frosting (see below)
    1/4 cup chopped walnuts

    Cream Cheese Frosting:
    2/3 cup tub-style light cream cheese -- chilled
    1 1/4 teaspoons vanilla extract
    3 1/2 cups powdered sugar

    Recipe



    Preheat oven to 375 degrees. Coat 2 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a medium bowl. Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer. Add to four mixture, stirring just until moist. Stir in carrot.

    Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 375 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

    Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake. Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator. Yield: 16 servings.

    CREAM CHEESE FROSTING: Beat cream cheese and vanilla in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not over-beat). Cover and chill. Yield: 1 2/3 cups.


    Recipe makes 16 servings, at 7 pts. per serving.

    Per serving: Calories: 329(21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly 3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg; Calc 74mg.

    Notes: This Carrot Cake with Cream Cheese Frosting slimmed from 45% calories from fat to 21%.

 

 

 

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