Sweet Cake
Apr/110
How do i make a nice not too sweet carrot cake with cream cheese icing, from scratch?
DIET CARROT CAKE
1/4 cup chopped walnuts
1 1/3 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
1/4 cup canola oil
1/3 cup low-fat (1%) buttermilk
2 eggs
1 tsp vanilla extract
1 1/2 cup grated carrots - (abt 3 med)
1/2 cup well-drained crushed pineapple
=== FROSTING ===
1 cup powdered sugar, sifted
1/4 cup neufchatel cheese, softened
1/4 cup yogurt cheese
= (or fat-free brick-style cream ch
Preheat the oven to 375 degrees. Spray a 9-inch tube or bundt pan with
nonstick cooking spray.
In a shallow microwavable dish, spread the walnuts in a single layer and
microwave on high, stirring every 30 seconds, until lightly toasted and
fragrant, about 2 minutes. Set aside.
In a large bowl, whisk together the flour, granulated sugar, baking soda,
baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the oil,
buttermilk, eggs, and vanilla; beat until smooth. Stir in the reserved
nuts, the carrots, and the pineapple. Spread evenly in the prepared pan
and bake, until a toothpick inserted into the center comes out clean, about
35 - 40 minutes. Cool completely before frosting.
To make the frosting, in a medium bowl, stir together the powdered sugar
and neufchatel cheese until smooth. Gently stir in the yogurt cheese, just
until blended (do not stir excessively; the frosting will thin). Spread
on the cake and refrigerate until chilled, at least 2 hours.
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