Carrot cake is one of our all-time favorite desserts. It’s sweet but not too sweet, and the velvety cream cheese frosting is oh-so decadent. By switching out a few ingredients, our recipe lets you kick back and enjoy the most scrumptious carrot cake ever, guilt-free.
For the cake:
Nonstick cooking spray
½ cup all-purpose flour
6 tablespoons whole wheat flour, plus extra for dusting
2 tablespoons oat bran
½ cup Splenda (or nonnutritive sweetener)
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup egg beaters
½ cups carrot, finely shredded
4 Tablespoons canola oil
¼ cup applesauce
For the frosting:
2 ounces reduced-fat cream cheese
2 ounces Mori-Nu Silken Soft Tofu
¼ cup fat-free whipped topping
½ cup powdered sugar
½ teaspoon vanilla extract
½ tablespoon orange juice
Preheat oven to 350°F. Grease an 11 x 7 x 2 inch baking dish or a 9 -inch square baking dish with nonstick cooking spray. Dust with flour to prevent sticking.
In a large bowl, stir together flours, oat bran, nonnutritive sweetener, baking powder, cinnamon, baking soda and salt. Set aside.
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 pan.
Bake for 30 minutes, or until a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Remove from pan and cool completely.
Combine all the frosting ingredients in a bowl and mix with an electric mixer until smooth. Frost the cake.
Cut the cake into 12 pieces and serve.
The Miracle Carb Diet Nutritional Content for Journaling
Per Serving: 16 g carbohydrate, 2 g fiber
Actual Nutritional Content
Per Serving: 129 calories, 23 g carbohydrate, 2 g fiber, 3 g protein, 6 g total fat, 1 g sat. fat, 159 mg sodium
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