nathan's Cutting the Calories Carrot Cake!
I developed this recipe to provide a lower calorie version of a timeless favorite! Plus each slice
of cake has about one serving of vegetables that can count toward your daily servings! Enjoy!
Ingredients - Cake
12 Servings
| 4 | Eggs |
| 2 cups | Pureed Zucchini |
| 2 cups | Splenda® |
| 3 tsp | Vanilla Extract |
| 2 cups | Whole Wheat flour |
| 2 tsp | Baking Soda |
| 4 tsp | Baking Powder |
| ½ tsp | Salt |
| 3 tsp | Ground Cinnamon |
| ½ tsp 3 cups | Ground Nutmeg Grated Carrots |
| 1/2 cup | Chopped Walnuts |
Preheat oven to 350°. Gently spray a 9X13 inch pan.
In a large bowl beat eggs together, zucchini, Splenda and 3 teaspoons vanilla. Mix in the flour, baking soda and powder, salt, cinnamon and nutmeg. Stir in carrots. Fold in walnuts and pour into pan.
Bake for 22-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool.
In a medium bowl combine cream cheese, Splenda and vanilla. Beat until the mixture is smooth and creamy. Stir in walnuts. Frost the cooled cake.
