Carrot Cake x-post

[Guest guest]

I made this to make to a pot luck lunch yesterday. It was a huge hit. I

only got to bring a tiny piece home, and DH claimed it! This was

originally posted to Eat-LF, but I'm not sure by whom. Lowfat and only 4

WW points per decadent piece!

 

* Exported from MasterCook Mac *

 

Carrot Cake

 

Recipe By : Trim & Terrific American Recipes by Holly Clegg

Serving Size : 18 Preparation Time :0:00

Categories : Cakes Desserts

Eat-LF 4 points

Tried

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c flour

2 tsps baking soda

2 tsps ground cinnamon

1 c light brown sugar -- packed

1 lg egg

2 lg egg whites

2/3 c lowfat buttermilk

8 ozs crushed pineapple in juice

2 c carrots -- peeled and grated

3 tbsps canola oil

2 tsps vanilla extract

Icing:

6 ozs light cream cheese -- softened

1 tbsp light margarine -- softened

1 1/2 c confectioner's sugar

1 tsp orange rind -- grated

1/2 tsp vanilla extract

 

Cake:Combine flour, baking soda & cinnamon. Set aside. Combine brown sugar,

egg, egg whites, buttermilk, pineapple & its juice, carrots, oil & vanilla.

Beat at medium speed until well blended. Pour the batter into a greased 13

x 9 pan. Bake at 350F for 25-35 minutes, until a pick inserted in the

center comes out clean. Cook cake in the pan completely. Spread icing over

cooled cake.

 

Icing: Combine cream cheese & margarine. Gradually add the powdered sugar,

mixing until smooth. Add the orange rind & vanilla.

 

Nutritional info/serving: 188.6 cal, 4.8g fat(22.5%), 17 mg chol, 210 mg

sodium, 33.2 g carb

 

Notes: The original recipe used regular buttermilk. I only buy the lowfat

so that's what I use in the cake.

 

 

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Per serving: 187 Calories; 5g Fat (23% calories from fat); 4g Protein; 33g

Carbohydrate; 16mg Cholesterol; 197mg Sodium

 

NOTES : 4 WW points

 

 

Bon Appetit,

Betsy Burtis

Derry, NH