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Carrot Cake

Recipe Link: http://www.weightwatchers.com/

List of Ingredients




3/4 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 large egg
Whites of 2 large eggs
3/4 cup honey
1/4 cup vegetable oil
1 tbsp fresh lemon juice
3 cups grated carrots

Frosting
3 oz (85g) low-fat cream cheese, softened
3 tbsp confectioners’ sugar
1/2 tsp vanilla extract


Recipe



5 Points

1. Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.

2. In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.

3. Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.

4. Meanwhile, beat together frosting ingredients in a small bowl. Spread a thin layer over cooled cake and serve.

Number of servings: 10
POINTS per serving: 5

Nutritional profile per serving: Calories 262.3, Protein 4.9g, Fat 7.8g, Saturated fat 1.8g, Carbohydrate 46.1g, Fiber 2.7g, Cholesterol 26.0mg, Iron 1.5mg, Sodium 298.7mg, Calcium 33.5mg