Carrot Cake with Cream Cheese Icing - 34g Carbs, 1g Fiber
From www.lifescript.com and FoodFit
Serves: 12
Preparation time: 15 minutes
Cooking time: 45 minutes
¬¬For the carrot cake:
1/4 cup (1/2 stick) unsalted butter
1 egg
1 egg white
3/4 cup light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup grated carrots
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup drained, canned, crushed pineapple
1/4 cup raisins
1/4 cup chopped walnuts, optional
Nonstick cooking spray
¬¬For the cream cheese icing:
4 oz low-fat cream cheese, softened
1 cup confectioners’ sugar
1/2 tsp lemon zest
1 1/2 tsp lemon juice
1/2 tsp vanilla extract
For the carrot cake:
1. Preheat the oven to 350 degrees F. Remove the butter and eggs
from the refrigerator to allow them to come to room temperature.
2. Place the butter in a mixing bowl and beat at high speed with
an electric mixer for 30 seconds. Gradually add the brown sugar
and continue to beat until the mixture is very fluffy.
3. With the mixer on low speed, add the egg and egg white. Stir in
the cinnamon, nutmeg and carrots.
4. Sift the flour, baking powder and salt together.
5. Fold in half the flour mixture. Stir in the pineapple, raisins
and walnuts. Fold in the rest of the flour mixture. The batter
should be smooth, but do not over mix.
6. Coat a 10-inch round cake pan with nonstick spray. Pour the
batter into the pan. Bake until the cake is golden brown and set
in the center, about 35 minutes. Allow the cake to cool for
10 minutes before removing it from the pan.
For the cream cheese icing:
1. In a small mixing bowl, beat the cream cheese, confectioners’
sugar, lemon zest, lemon juice and vanilla together until the
mixture is smooth.
2. Using a spoon or spatula, spread the icing on top of the cooled
cake. Store the cake in the refrigerator in an airtight container.
Cut the cake into 12 pieces and allow it to come to room temperature
before serving.
Serving Size: 1 slice
Nutrition Facts:
234 Calories, 3g Protein, 34g Total Carbs, 1g Dietary Fiber,
94mg Sodium, 10g Total Fat, 6g Saturated Fat,
36% Calories from Fat, 5% Calories from Protein,
58% Calories from Carbs