Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing

Recipe by FLKeysJen
READY IN: 1hr
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
  • In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
  • Add flour mixture all at once, mixing just until evenly combined.
  • Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
  • Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
  • Let cool.
  • TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
  • Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
  • Spread over the cooled cake.
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