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Cranberry Carrot Cake

Contributed by: NAPSA

The Skinny On Carrot Cake

(NAPSA) - Rich, moist home-baked carrot cake-it's a classic. With its fresh flavor, tender texture and that delicious cream cheese icing, it's always been a favorite.

The only catch with traditional carrot cake is its fat and calorie count. An average piece has about 24 grams of fat and 450 calories.

The good news is that things have changed. This recipe for carrot cake tastes rich and wonderful without the oil, butter, eggs and heavy cream cheese of yesterday. With only six grams of fat and 310 calories per serving, you can have your cake and feel good, too.

Even better, it's quick and easy to make. It starts with a fat-free mix you combine with fresh carrots, pineapple, cranberries and nuts. And the icing? It's sweet and decadent thanks to lite cream cheese, sugar and fresh orange zest.

Fresh for spring and full of flavor, this carrot cake is yummy on the lips, and easy on the hips. That's a win-win any way you slice it.

Ingredients:

  • Cake:

    • 1 package (17.5 oz) Krusteaz Fat Free Cranberry Orange Muffin Mix (1 pouch muffin mix and 1 can cranberries)
    • 1 cup water
    • 1/2 cup grated carrots
    • 1/2 cup chopped nuts
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1 can (8 oz.) crushed pineapple, drained

  • Icing:

    • 1/2 cup (4 oz) lite cream cheese
    • 2 1/2 cups powdered sugar
    • 1 teaspoon orange zest

Directions:

Preheat oven to 350 F.

For Cake:

In medium bowl, combine muffin mix and water. Add carrots, nuts and spices. Stir until moistened. Drain cranberries and pineapple. Fold into batter. Spoon into two, lightly greased 8-inch round cake pans.

Bake 28-30 minutes or until golden brown and toothpick inserted into center comes out clean. Let cool 10-15 minutes and remove from pans to wire rack. Cool completely and frost with cream cheese icing.

For Icing:

Beat cream cheese, sugar and zest on medium speed for 1 minute or until smooth. To frost, place one cake layer on plate. Spread with half of icing, leaving sides unfrosted. Place remaining layer on top of frosted layer. Spread icing over top, leaving sides unfrosted.

Serving Size: Makes 12 Servings

Nutritional Information: Per serving (1/12 of two-layer frosted cake): Calories 310, Total Fat 6g, Sat. Fat 2g, Cholesterol 5mg, Sodium 380mg, Total Carb. 60g, Dietary Fiber 3g, Protein 4g.


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