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    You are in: Home / Recipes / Low-Fat Carrot Cake With Cream Cheese Frosting Recipe
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    Low-Fat Carrot Cake With Cream Cheese Frosting

    Low-Fat Carrot Cake With Cream Cheese Frosting. Photo by PaulaG

    1/1 Photo of Low-Fat Carrot Cake With Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    echo echo's Note:

    Tasty yet relatively easy on the waistline. Apple sauce replaces the usual fat to keep the cake moist. If you wanted to make it even lower calorie, you could substitute Splenda for some or all of the sugar.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cream Cheese Frosting

    Directions:

    1. 1
      Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
    2. 2
      Combine 2¼ cups flour through nutmeg in a medium bowl.
    3. 3
      Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
    4. 4
      Stir in carrot.
    5. 5
      Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
    6. 6
      Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
    7. 7
      Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
    8. 8
      MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
    9. 9
      Gradually add sugar and beat at low speed just until smooth.
    10. 10
      (If necessary you can thin the frosting with a little skim milk).
    11. 11
      Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
    12. 12
      Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
    13. 13
      Either way, sprinkle walnuts over top.

    Ratings & Reviews:

    • on August 25, 2007

      25

      I followed this recipe best I could. There seemed to be some steps missing. It turned out pretty heavy...more like a pound cake or a bread than a "cake". Regardless, it tasted pretty good. The cream cheese frosting was excellent with low fat cream cheese. I also added walnuts to the cake, rather than the frosting. I don't think I will make this again though...I was looking for more of a cakey cake than a bready cake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2007

      55

      I tryed this recipe out , seem to have everything I wanted in a good carrot cake. I added 1/2 cup of cream cheese in the batter although it didnt call for it . Just adds to the moist texture. Anyway great recipe kirt

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2006

      35

      I used cinnamon applesauce and fat free cream cheese. I think the cream cheese should never be substituted. It was still pretty good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Low-Fat Carrot Cake With Cream Cheese Frosting

    Serving Size: 1 (114 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 335.8
     
    Calories from Fat 76
    22%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.3 g
    11%
    Cholesterol 20.4 mg
    6%
    Sodium 205.7 mg
    8%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 1.2 g
    4%
    Sugars 44.0 g
    176%
    Protein 4.3 g
    8%

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