Carrot Cake With Cream Cheese Icing Recipe
Ingredients
2 cup flour
2 tsp cinnamon
1 tsp baking powder
1/3 cup fat-free butter and oil product
4 tsp sugar
6 pkgs. saccharin or acesulfame-K sugar substitute
3 large eggs or egg substitute
3 med carrots, grated
1/2 cup finely chopped walnuts (optional)
1 recipe Cream Cheese Icing
Directions
In a medium mixing bowl, blend together the flour, cinnamon, and baking powder.
In another bowl, beat together the butter replacement, sugar, and sugar substitute.
Beat in the eggs, one at a time, alternating with the flour mixture.
Stir in the carrots and walnuts, if you are using them.
Pour the batter into a 9 in. (14 cm) cake pan coated with non-stick vegetable spray.
Bake in a 350°F (180°C) oven for 40 minutes.
Cool the cake on a wire rack for 10 minutes before removing it from the pan.
Ice with cream cheese frosting.
In another bowl, beat together the butter replacement, sugar, and sugar substitute.
Beat in the eggs, one at a time, alternating with the flour mixture.
Stir in the carrots and walnuts, if you are using them.
Pour the batter into a 9 in. (14 cm) cake pan coated with non-stick vegetable spray.
Bake in a 350°F (180°C) oven for 40 minutes.
Cool the cake on a wire rack for 10 minutes before removing it from the pan.
Ice with cream cheese frosting.
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