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reduced-fat carrot cake

It’s my one year blog anniversary!  I started this blog as a way to easily share delicious homemade recipes with the Weight Watcher PointsPlus values already calculated for my friends in my WW meetings.  Based on the search stats from Google, lots of other people are looking for the same information.  In the past year I’ve written 211 posts, have had 292 comments, and as of writing this post, I’ve had 31,986 views!  A big thank you to my top commenters, my mother-in-law Beth, mom Magen, Tammy, Veronica, and Kristina.  Thanks for all your feedback :)

To celebrate I immediately thought of baking a cake, of course.  Cook’s Country published this reduced-fat carrot cake in their April/May 2009 magazine.

Reduced-Fat Carrot Cake with Cream Cheese Frosting

Cake:

  • 2 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/2 tsp. salt
  • 2 eggs
  • 1 (4 oz.) jar carrot baby food
  • 1 cup packed dark brown sugar
  • 1/2 cup vegetable oil
  • 1 lb. carrots, peeled and shredded

Frosting:

  • 1 (8 oz.) package Neuchâtel cream cheese, softened
  • 1 (7 oz.) jar marshmallow creme (I used Kraft Jet-Puffed)
  • 1 1/2 tsp. vanilla extract
  • 1/4 cup confectioners’ sugar

Preheat oven to 350 degrees F.  Grease a 9×13 pan with non-stick cooking spray and line the bottom of the pan with parchment paper.  Lightly spray paper.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl and set aside.  In a stand mixer, beat eggs, baby food, and sugar until smooth and creamy, about 1 minute.  Slowly add oil and mix 1 more minute.  Reduce speed to low and slowly add flour mixture.  Scrape down sides of bowl as necessary.  Fold in carrots.

Spread batter into pan and bake until toothpick inserted into the center comes out with a few moist crumbs attached, about 22-24 minutes.  Cool cake in pan 10 minutes, then invert onto wire rack, remove parchment paper and flip cake right-side up to cool completely.

To make frosting, beat together cream cheese, marshmallow creme, and vanilla on medium-high.  Add confectioners’ sugar and beat on low until mixture is smooth, about 1 minute.  Frost cooled cake.  Makes 16 servings.

Using the Weight Watcher’s Recipe Builder, each serving has 9 PointsPlus.

 
 

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