Carrots
Guilt-Free Carrot Cake
Sounds too good to be true, but this recipe is low fat and low cal with only 233 calories and 6g fat per serving.
3 large eggs
1 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 cup packed light brown sugar
½ cup canola oil
2 tablespoons grated orange zest
1 tablespoon vanilla extract
3 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 medium carrots, shredded,
(about 2 cups)
1 cup golden raisins
8 ounces nonfat cream cheese
3 ounces Neufchatel cheese
1 ½ cups confectioner’s sugar
Preheat oven to 375 degrees. Spray two 9-inch layer cake pans with nonstick spray and lightly dust with flour. With an electric mixer at high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoon of the orange zest and the vanilla until well blended.
In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add to the egg mixture and mix on low speed just until blended, 2 to 3 minutes. Stir in the carrots and raisins. Scrape the batter into the pans.
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a rack 10 minutes; remove from pans and cool completely on the rack.
Beat the nonfat cream cheese, Neufchatel cheese, confectioner’s sugar and the remaining 1 tablespoon orange zest on high speed until blended. Place one cake layer on a plate. Spread with about ½ cup of frosting and place the second layer on top. Frost the top and sides with the remaining frosting.
Serves 24.
From “Simply Delicious Winning Points Cookbook,” 2002 Weight Watchers International Inc.