Recipe Name Carrot Cake Low Fat/Low Carb with Pumpkin Submitted by loosingit Recipe Description I have a heart and desire for carrot cake with a fat body and diabetes Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 35 Ready In (minutes) 55

Carrot Cake Low Fat/Low Carb with Pumpkin Ingredients Amount Measure Ingredient 1 cup Almond flour, Bobs red mill 1 cup, stirred soy flour 2 teaspoons baking soda 1 teaspoon cinnamon, ground 1 teaspoon cloves, ground 1/4 teaspoon nutmeg 1/2 teaspoon kosher salt 2 cups buttermilk, lowfat 3/4 cup Egg Beaters 1/4 cup= 1 egg 1 1/4 cups pumpkin (canned) 1 1/2 tablespoon Maple Syrup, sugar free, vermont 1/4 cup canola oil 3/4 cup flax seeds, milled 1 cup, crushed, sliced, or chunks pineapple, crushed 1 cup, grated carrot, grated 3/4 cup, chopped walnuts 1/2 cup, packed raisins, seedless Steps Sequence Step 1 Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray 2 In a small bowl, whisk together flours, baking soda, spices and salt 3 In a large bowl, beat buttermilk and Eggbeaters together 4 Mix in pumpkin, syrup, oil, flax seed meal, pineapple and carrots. Stir in walnuts and raisins. 5 Mix in flour mixture a little at a time. Pour batter into prepared pan. 6 Bake 30-35 minutes until a toothpick inserted in the center comes out clean Cream Cheese Icing Ingredients Amount Measure Ingredient 8 ounces neufchatel cheese, softened 12 ounces Tofu, silken, soft (drain off liquid and discard) 1/3 cup butter, no salt, softened 3/4 cup Splenda 1 cup milk powder, nonfat 1/4 cup Cornstarch 2 tablespoons orange juice 1 teaspoon vanilla extract/pure Steps Sequence Step 1 Beat Neufchatel cheese, tofu, butter and sugar together until smooth and fluffy. Beat in orange juice and vanilla extract. 2 Spread evenly over cooled cake.