Carrot Cake w/ Cream Cheese Frosting

[Guest guest]

This is the best fat free cake I've had in a long time. It's moist and the frosting is so easy to make.

 

2 c. grated peeled carrots

1/2 c. honey

1 (4 oz.) can crushed pineapple with juice

1 (4 oz.) jar carrot puree (Babyfood)

1/2 c. egg whites or egg substitute

2 tsp. vanilla extract

1/4 tsp. salt

1 1/4 c. sifted flour

1 1/4 c. oat bran

2 tsp. baking soda

1 1/2 tsp. cinnamon

 

Frosting:

8 oz. nonfat cream cheese, softened and combined with 1/4 c. honey

 

Preheat oven to 425. Lightly spray 9 in. pan. Whisk carrots, sugar, pineapple, carrot puree, egg whites, vanilla and salt until blended. Stir in flour, oat bran, baking soda and cinnamon. Pour batter into pan. Bake until lightly browned, 30-40 minutes. Cool, then apply icing.

 

Blessings,

Karla B.