Carrot Cake with Cream Cheese Frosting

- POSTED ON: Apr 17, 2011

PART ONE

PART TWO

 Makes 15 servings

Ingredients:

Cake:
1 cup white flour
1 cup whole-wheat flour
2 teaspoons baking soda
1 teaspoon Baking powder
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1/3 cup chopped Walnuts
1/4 cup prune puree
1/4 cup Canola Oil
1 egg
3 egg-whites
1 teaspoon Vanilla extract
3/4 cup Buttermilk
1 1/2 cups of granulated Splenda
1 cup crushed Pineapple in its own juice
1 1/2 cups of shredded raw carrots

Frosting:
8 ounce tub of light cream cheese
4 ounces fat-free cream cheese
8 ounce container of Cool Whip
1/4 cup granulated Splenda

Directions:

Pre-heat oven to 350 degrees.
Coat  9 x 12 inch baking pan with non-stick coating.

Shred raw carrots, set aside.

In a medium bowl, combine the flours, baking soda, baking powder, spices,
and chopped nuts.  Stir to blend.

In a large bowl, place prune puree, oil, vanilla, eggs, and egg-whites. 
Whisk or beat together.
Add buttermilk and Splenda.  Whisk or beat together.
Stir in the pineapple, including juice, and carrots.

Add the flour mixture.  Stir to form batter.
Transfer the batter into prepared pan.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick
inserted in center of cake comes out clean.
Let cake cool in pan.

Soften block of  fat-free cream cheese to room temperature.
After cake has cooled,
in small mixing bowl, beat both cream cheeses together with an electric mixer
until smooth.  Add 1/4 cup Splenda and beat for one minute longer.
On slow speed, beat in the whipped topping (cool whip)
and mix frosting briefly until smooth.
Frost cooled cake.
Refrigerate frosted cake.

1/15 = 1 serving.
1 serving:

Calories: 209
Carbs: 24.7 grams
Protein: 7.6 grams


 


Comments:
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Existing Comments:

On Apr 17, 2011 Karen925 wrote:
What do you do with the egg yolks that are left over when using jsut egg whites? I have teen boys and I usually just put the extra ones in their scrambled eggs. But I was wondering if you do anything else with them. Carrot cake is my DH favorite. i quit making it, and buying it, because of the high CC. Did not know that about prune puree. I will look for it. I also like Cool Whip and have the same opinion about eating it and there is not much difference between the varieties. Cool Whip is a treat, not a meal. I look forward to watching how you freeze the remainder of the cake. Portion control and storage is vital to success.


On Apr 17, 2011 Dr. Collins wrote:
             Karen, "Real" egg whites are more economical than the little cartons of egg whites...even when I throw away the yolks. I used to buy egg whites in cartons because I felt guilty about throwing away the yolks from real eggs...then I realized...It's an ATTITUDE thing. I have more food available to me than I could ever eat...even if I ate coninually up to reach triple mobid obesity. There's no need for me to eat or use every drop or crumb of food that I touch. I have no problem discarding the peelings of oranges, bananas, carrots, potatoes etc. I drain the grease off my cooked meat and discard that extra fat all the time, and THAT is considered virtuous behavior even though fat is actually an excellent source of nutrition. I decided that, for me, discarding the egg yolks is the same thing as throwing out drained off grease. ******* I plan to post the Cake Storage video tomorrow.


On Apr 19, 2011 Dr. Collins wrote:
This cake was amazing! I did made a couple of changes though. I used 2 cups of oat flour instead of the one cup whole wheat one cup of white. I also subbed the prune puree and oil for 1/2 cup of apple sauce. It turned out amazing and also less caloric. Mine only had 158 calories for cake and frosting together. Next time I think i'll cut back on the icing, there was a little to much there for my taste. Great recipe. Hope that there are many more to come.


On Apr 19, 2011 Dr. Collins wrote:
             BrittanyMarie I'm glad you liked it, and I think it's really Great that you were able to adapt the recipe to better fit your individual eating style. If lots of frosting isn't important to you, you could easily halve that part of the recipe. I cook for my own personal preference, so the recipe published here is how I choose to make it based on the results of my own experimentation and adaptation. Usually, I only eat one-half of a serving at a time for about 105 calories.

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