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Recipes - Carrot Cake

Recipe Name

Carrot Cake

Submitted by

Callmedra

Recipe Description

yummy point friendly carrot cake

Quantity	12	Quantity Unit	cupcakes	Servings
Prep Time (minutes)	30	Cook Time (minutes)	45	Ready In (minutes)	75

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Carrot Cake
Ingredients
Amt.	Measure	Ingredient



2 1/2	cups	all-purpose flour
4 7/8	medium	carrot, grated
1	teaspoon	baking powder
1	teaspoon	baking soda
1/4	teaspoon	allspice, ground
1/4	teaspoon	cinnamon, ground
1/4	teaspoon	nutmeg
1/2	teaspoon	salt
1 1/3	cups	splenda no-calorie sweetener
1/4	cup, packed	brown sugar
1 1/2	cups	egg beaters
1 1/3	cups (8 fl oz)	Yogurt, plain, low fat
1 1/2	cups	apple-sauce

Steps

Sequence	Step

1	Directions: Preheat over to 350 degrees F.
2	Butter and floour a 9 inch round and 3 inch deep cake pan. Line the bottom with parchment paper. Set aside.
3	Put the carrots into a large mixing bowl and set aside.
4	Put the floour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for five seconds. Add this mixture to the carrots and toss until they are well coated with the floour.
5	In the bowl of the food processor combine the sugar, brown sugar, eggs and yogurt.
6	With the processor still running, drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F. and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F. in the center. (NOTE: I relied on the toothpick test--inserting a wooden toothpick and seeing that it came out dry.)
7	Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely

Frosting
Ingredients
Amt.	Measure	Ingredient



1/2	cup	light cream cheese
4	ounces	Cheese, cream, fat free-Strawberry
1	cup	splenda no-calorie sweetener
1/3	tablespoon	vanilla extract
1	cup	cool whip (fat free)

Steps

Sequence	Step

1	Mix cream cheese and splenda until light and smooth and fold in cool whip.

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