Using light cream cheese, and replacing vegetable oil with apple butter and less vegetable oil, our remodeled cake is ready for any dessert runway.
CAKE
Preheat the oven to 350ºF. Spray 9 x 13-inch casserole pan with non-stick spray, line the bottom with parchment or wax paper, and spray the paper with nonstick spray.
Combine the flour, Whey low granules and Whey Low gold , cinnamon, baking soda, and salt in a medium bowl.
Put the walnuts in a food processor and process until the they are finely chopped.
Put the eggs and egg beaters in a large bowl; beat with a whisk to combine. Add the carrots, apple butter, oil, and walnuts, stirring until blended. Add the flour mixture to the carrot mixture, stirring with a rubber spatula just until blended. Spread the batter evenly pan. Bake until the cake is nicely browned and the center bounces back when lightly pressed with a fingertip, 30-32 minutes. Let cool in the pan on rack, 15 minutes. Remove the cake from the pans peel off the paper, and cool completely on the rack.
FROSTING
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
Add frosting to the top of the cake and cut into equal pieces. Enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 298 | ||
Calories from Fat: 198 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 78.5mg | 24 % | |
Sodium 369.1mg | 13 % | |
Potassium 77.6mg | 2 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 23g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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