Spicy Carrot Cake with Cream Cheese Frosting Contributor: Serves:
Ingredients:
2.5C all-purpose flour 1.5C light brown sugar 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 1 tsp gr. ginger 1/2 tsp gr. cloves 1/4C canola oil 1/2C unsweetened applesauce 1 egg Or use EGG Beaters	1/4 Fat Free buttermilk 2 tsp vanilla extract 2 2-1/2oz jars baby food strained carrots 1 TBSP minced orange zest 4 ounces unsweetened crushed pineapple, with juice 3/4C loosely packed shredded coconut
Cooking Instructions:
Preheat oven to 350. Lightly spray a 9X13X2 baking pan with veg spray. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. Add the oil, applesauce, egg, buttermilk, vanilla, strained carrots, zest and crushed pineapple w/juice. Mix well. Stir in the coconut. Spread in pan and bake for 25-30 minutes, or until toothpick clean. Let the cake cool completely in its pan on wire rack. (Took a couple hours for me) Frosting 1/4C nonfat cottage cheese 6oz Neufchatel cream cheese, at room temp 8 TBSP confectioners' sugar 1 tsp lemon juice 1 tsp vanilla extract In a blender, process the cottage cheese until smooth. (This didn't work out too well in the blender for me, as 1/4C is really not much - used a thunderstick with much better results, especially after I added the lemon juice to it.) In a bowl, beat the cream cheese with a fork or wire whisk until light and fluffy. Using rubber spatula, fold in the cottage cheese, sugar, lemon juice and vanilla. Frost the cake and serve.
Serving Suggestions:
Nutrition Facts:
Per Mastercook using EggBeaters and fatfree buttermilk: 24svg at 151 cal/5g fat/1g fiber (3pts) 18svg at 201 cal/7g fat/1g fiber