Carrot Cake with Frosting
1 butterscotch pudding mix (dry)
1 maple oatmeal mix (dry)
2 tsp. baking powder
1 tsp. Splenda
¼ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground ginger
1/3 C. liquid egg whites
1 T. skim milk
2 tsp. olive oil
2 T. vanilla pre-made drink
½ tsp. vanilla extract
¼ C. pureed roasted rutabaga (see recipe below)
Cinnamon (for rutabaga)
Splenda (for rutabaga)
Olive Oil Cooking spray
Directions:
Preheat oven to 425 degrees.
Cube ½ C. rutabaga, place in a medium sized bowl. Spray with olive oil cooking spray and sprinkle with some cinnamon and Splenda; toss to coat.
Place far apart on a baking sheet and roast for 15 – 20 minutes or until golden brown. Turn rutabaga once during roasting. Set aside to cool.
TURN OVEN DOWN TO 350 degrees.
For the cake batter: In a medium mixing bowl, combine the remaining dry ingredients, mix well. Add the remaining wet ingredients (except rutabaga); stir.
Place cooled rutabaga in a food processor and puree (this will take the place of carrots.) The rutabaga will be grainy, not smooth like true puree and should be shrunk down enough during roasting to give you ¼ C. of puree. Fold ¼ C. pureed rutabaga into the batter.
Generously spray an oven-proof 5” round glass Pyrex bowl with cooking spray. (1 Qt. size)
Place batter into the bowl, spray the back of a spoon with cooking spray and lightly spread batter evenly into the bowl.
Bake 22 - 25 minutes or until toothpick inserted comes clean. Cool.
Servings: 2 IP unrestricted + ½ C. veggies (if you are using the frosting, add 1 restricted serving)
CREAM CHEESE FROSTING
Recipe by Janeva Eickhoff
2 oz. Tofutti Soy cream cheese
(I subbed neuchefel cheese)
1 T. Walden Farms marshmallow dip
1 T. vanilla drink mix (dry)
(I subbed pudding mix)
1 T. cream cheese emulsion (this is an extract flavoring that is sugar free and water based, that can be purchased from
www.olivenation.com)
( I subbed 2 T vanilla RTD)
Directions:
Place all ingredients in a medium mixing bowl and whip with an electric hand beater for about 1 minute.
Frost cooled cake; cut and serve in wedges.
Servings: Count this as 1 restricted
I quadrupled the recipe, baked in a 13x9 Pyrex baking dish, and cut into 12 pieces. I figured each piece will count as 1.5 packets, a scant 1/4 c occasional veggie plus 1oz milk and I also will count it as restricted.