March 2, 2012

Low Fat Carrot Snack Cake

I love carrot cake-who doesn't?  But I don't like all the fat and calories that go along with it!  With a whopping 300-700 calories per slice and a hefty 30-50 grams of fat, it's just not worth it.  So I'm always on the lookout for healthier recipes that taste great too.  This is one I clipped out of Cooking Light years ago and it's actually very good!  Kids and hubby loved it!   My sweet 3-year-old's words pretty much summed it up......."Mama, this is so mummy!"

9 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup low fat buttermilk
2 cups finely shredded carrot

Cream Cheese Frosting:
4 ounces (1/2 block) low fat cream cheese
1/4 cup (4 tablespoons) butter, softened (I used 2 T)
2 teaspoons vanilla extract
1/8 teaspoon salt
2-3/4 cups powdered sugar

Preheat the oven to 350 degrees.  Coat a 13x9 baking pan with cooking spray.  Line the bottom with wax paper and spray that with cooking spray; set aside.  Place butter and sugars in a large bowl; beat with mixer at medium speed until well blended, about 5 minutes.  Add egg and egg whites, one a a time, beating well after each addition, until pale and fluffy.  Add vanilla and mix well.  Combine flour, baking soda, cinnamon, and salt in a medium bowl; whisk well.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.  Mix well and then fold in carrots.  Spoon batter into prepared pan.  Bake at 350 degrees about 25 to 30 minutes, until a cake tester inserted in center comes out clean.  For the frosting, beat cream cheese and butter until smooth.  Add vanilla and salt; mix well.  Add the powdered sugar and beat until thoroughly combined.

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