Healthy Heart Frosted Carrot Cake
"This is from Southern Living's adjustment of a rich cake and icing. It is their Healthy Hearty New Way which reduces the old way fat content, from 15.8 grams to 5.6 grams. This is a recipe for a cake and Orange-Cream Cheese Frosting."
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
18
ingredients
- 1 cup firmly packed brown sugar
- 3⁄4 cup egg substitute
- 3⁄4 cup fat-free buttermilk
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups grated carrots
- 1⁄3 cup raisins
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour
- 2⁄3 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon salt
- grated carrot (garnish)
- 1⁄2 cup low fat cottage cheese (Start of Icing Recipe)
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange rind
- 1 cup sifted powdered sugar
directions
- For cake: Combine first 8 ingredients in a large bowl; stir well. (Brown sugar through vanilla.) Combine flours and next 3 ingredients. (Flour through salt.) Stir into brown sugar mixture. Pour into a 13 x 9-inch pan coated with cooking spray.
- Bake at 350* for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in a pan on a wire rack. Spread with frosting. Cover and chill. Cut into squares to serve. Garnish, if desired. (Store leftovers in refrigerator.).
- Frosting: Process cottage cheese in a food processor until smooth (3 to 5 minutes). Add cream cheese, vanilla and orange rind; process just until smooth. Add powdered sugar; pulse 3 to 5 times or until smooth. Yield: 1 1/2 cups.
- Calories per serving: 213 . Fat: 5.6 grams. Cholestrol: 10mg. Sodium: 282mg.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
