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A healthy update on a classic dessert.
Serves 12
INGREDIENTS
CAKE
1 cup apple sauce, unsweetened
3 cups flour (you can use part whole wheat if you like)
1 ½ cups sugar
2 tsp baking powder
¾ cup egg substitute
1 ½ tsp baking soda
2 tsp vanilla
½ tsp salt
2 cups shredded carrots
2 tsp cinnamon
1 cup crushed pineapple
Undrained wheat germ (for pan, optional)
ICING
1 cup cream cheese, fat free
1 ½ cups ricotta cheese, fat free
½ cup sugar
1 tbsp lemon juice
1 ½ tsp vanilla
2 tbsp instant vanilla pudding
DIRECTIONS
CAKE
1. Preheat oven to 350°F.
2. Mix dry ingredients together.
3. Add wet
ingredients and mix until blended. Do not over-mix.
4. Lightly spray a
9"x13" pan or a 10" tube pan with vegetable spray (i.e. Pam). Sprinkle
with wheat germ (optional).
5. Spoon in cake batter.6. Bake about an hour. A
tube pan may take longer than a rectangular one. To see if the cake is
done, stick a fork into the cake and see if it comes out clean.
ICING
1. Place all of the ingredients, except the pudding mix, in the bowl of a
food processor, and process until smooth.
2. Add the pudding mix, and
process until the frosting is well mixed.
3. Spread the frosting over the
cooled cake.
4. Serve immediately or refrigerate.
NUTRITIONAL ANALYSIS PER SERVING
CAKE
Calories 249
Fat 0.9 g
Cholesterol 0.15 mg
Protein: 5 g
Carbohydrates: 55 g
Fiber 2 g
Sodium 206 mg
ICING
Calories: 73
Fat 0 g
Cholesterol 0 mg
Carbohydrate 11 g
Protein 7g
Sodium 197 mg
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