Carrot cake

[Guest guest]

This looks like a good cake to have. It is 4 points per serving ( with icing

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

CARROT CAKE

 

Recipe By : Trim & Terrific American Recipes by Holly Clegg

Serving Size : 18 Preparation Time :0:00

Categories : 4 Points Cakes

Desserts Done By Dotties Calculator

Trim & Terrific American Recipes

 

Amount Measure Ingredient -- Preparation Method

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

2 cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 cup light brown sugar -- packed

1 large egg

2 large egg whites

2/3 cup lowfat buttermilk

8 ounces crushed pineapple in juice

2 cups carrots -- peeled and grated

3 tablespoons canola oil

2 teaspoons vanilla extract

--ICING--

6 ounces light cream cheese -- softened

1 tablespoon light margarine -- softened

1 1/2 cups confectioner's sugar

1 teaspoon orange rind -- grated

1/2 teaspoon 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.

 

Betsy's Notes: The original recipe used regular buttermilk. I only buy the

lowfat so that's what I use in the cake.

 

MC Formatted by: Betsy Burtis in Derry, NH <ebburtis sent to

123RecipesOnly

 

 

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NOTES : Per serving: 187.4 cal, 4.8g (22.9%) fat, 0.6g fibre, 201mg sodium,

32.9g carbs, 3.6g protien

 

Per serving: 4.03 points