Hate Carrots? Then, this is one way to start liking them. Normally, one serving of Carrot Cake has over 600 calories but Tanya Zuckerbrot of That's Fit, managed to reduce the calories down to 223 per serving.
Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup oat bran
1 cup Splenda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup egg beaters
3 cups finely shredded raw carrot
1/2 cup applesauce
1/4 cup canola oil
Frosting:
4 oz. reduced-fat cream cheese
4 oz. silken tofu
1/2 cup fat-free whipped topping
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon orange juice
Instructions:
1. Preheat oven to 350°F. Grease two 9 x 1.5 inch round cake pans. Dust with flour.
2. In a large bowl stir together flour, oat bran, sugar, baking powder, cinnamon, baking soda and salt. Set aside.
3. In another bowl combine the egg beaters, carrot, oil and applesauce. Add this mixture to the flour mixture. Stir until combined. Pour the batter into the prepared pans.
4. Bake for 30-35 minutes or until a knife inserted into the center comes out clean. Remove from oven and cool on wire racks for 10 minutes. Remove from pans and cool completely.
5. To prepare the frosting: Combine all ingredients in a bowl and mix with an electric mixer until smooth. Frost cake as desired.
Serves: 12
Nutrition Content (per serving): 228 calories, 8 g fat, 2 g saturated fat, 34 g carbohydrates, 2 g fiber, 6 g protein, 336 mg sodium, 100 mg calcium
Source: That's Fit Recipe Rehab



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