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LOW CAL CARROT WALNUT CAKE




List of Ingredients



• 1 1/2 CUPS FLOUR
  
• 2 TEASPOONS BAKING POWDER
  
• 1 TEASPOON BAKING SODA
  
• 1 EGG WHITE
  
• 1/2 CUP PLUS 2 TABLESPOONS SUGAR
  
• 3/4 CUP FAT FREE PLAIN YOGURT
  
• 2 TEASPOONS APPLESAUCE
  
• 1 OUNCE CHOPPED WALNUTS
  
• 2 CUPS GRATED CARROT
  
• 6 TABLESPOON FAT FREE WHIPPED CREAM CHEESE
  
• 1 TABLESPOONS CONFECTIONERS' SUGAR
  
• 2 TEASPOONS LEMON JUICE
  






Instructions



1. PREHET OVEN TO 375°. LIGHTLY SPRAY 8" ROUOND CAK PAN WITH COOKING SPRAY.
   
2. IN MEDIUM BOWL, COMBINE FLOUR, BAKING POWDER AND BAKING SODA. SET ASIDE.
   
3. IN ANOTHER BOWL, BEAT EGG WHITE AND SUGAR UNTIL LIGHT. BEAT IN THE YOGURT.
   
4. MAKE A WELL IN THE DRY INGREDIENTS AND POUR EGG MIXTURE IN AND ADD THE APPLESAUCE. MEASURE ABOUT 1 TEASPOON CHOPPED WALNUTS AND SET ASIDE.
   
5. ADD THE GRATED CARROTS AND REMAINING WALNUTS INTO THE BATTER AND STIR TO COMBINE.
   
6. SPREAD EVENLY INTO CAKE PAN.
   
7. BAKE FOR 30 TO 35 MINUTES. LET COOL AND REMOVE FROM PAN.
   
8. IN A SMALL BOWL, BEAT THE WHIPPED CREAM CHEESE, CONFECTIONERS' SUGAR AND LEMON JUICE TOGETHER.
   
9. SPREAD OVER THE COOLED CAKE AND SPRINKLE WITH THE RESERVED 1 TEASPOON NUTS.
   
10. 8 SERVINGS
    262 CALORIES
    9 GM FAT
    6 GM PROTEIN
    40 GM CARBS
    1 GM FIBER
    354 MG CHOLESTEROL
    269 MG SODIUM