Lightened Frosted Carrot Cake

READY IN: 55mins

INGREDIENTS

  • 1cup firmly packed brown sugar
  • 3⁄4 cupegg substitute
  • 3⁄4 cupfat-free buttermilk
  • 1 (8 ounce) can crushed pineapple, drained
  • 2cups grated carrots
  • 1⁄3 cupraisins
  • 3tablespoonsvegetable oil
  • 2teaspoonsvanilla extract
  • 1 1⁄2 cupsall-purpose flour
  • 2⁄3 cupwheat flour
  • 2teaspoonsbaking soda
  • 2teaspoonsground cinnamon
  • 1⁄4 teaspoonsalt
  • orange-cream cheese frosting (recipe starts)
  • 1⁄2 cuplow fat cottage cheese
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 2teaspoonsvanilla extract
  • 1teaspoon grated orange rind
  • 1cup sifted powdered sugar

    • NUTRITION INFO

    Serving Size: 1 (115) g

    Servings Per Recipe:15

    Calories: 247.1

    Calories from Fat 49 g 20 %

    Total Fat 5.5 g 8 %

    Saturated Fat 1.9 g 9 %

    Cholesterol 8.9 mg 2 %

    Sodium 343.4 mg 14 %

    Total Carbohydrate44.5 g 14 %

    Dietary Fiber 1.8 g 7 %

    Sugars 28.6 g 114 %

    Protein 5.6 g 11 %

    DIRECTIONS

  • Combine first 8 ingredients (brown sugar to vanilla) in a large bowl; stir well.Combine flours, soda, cinnamon and salt.Stir into brown sugar mixture.
  • Pour into a 13 x 9 inch pan coated with cooking spray.
  • Bake at 350* for 30 minutes or until a wooden pick inserted in center comes out clean.Let cool completely in pan on a wire rack.Spread with frosting.Cover and chill.Cut into squares to serve.
  • Frosting Directions:Process cottage cheese in a food processor until smooth (3 to 5 minutes).Add cream cheese, vanilla, and orange rind; process until smooth.Add powdered sugar; pulse 3 to 5 times or until smooth.Yield: 1 1/2 cups.
  • 213 calories per serving.Exchanges:2 starch, 1 fat.

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