* Exported from MasterCook *

Carrot Cake With Cream Cheese Frosting - 7 Points

Recipe By : Cooking Light Mag. M/98 - 7 Points
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
cream cheese frosting
1/4 cup chopped walnuts

Cream Cheese Frosting*

2/3 cup tub-style light cream cheese -- chilled 1 1/4 teaspoons vanilla
extract 3 1/2 cups powdered sugar

1. Preheat oven to 375 degrees. 2. Coat 2 (8-inch) round cake pans with
cooking spray, and dust pans with 1 tablespoon flour. 3. Lightly spoon 2
1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4
cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a
medium bowl. Combine granulated sugar and next 7 ingredients (granulated
sugar through egg) in a large bowl; beat well at medium speed of a mixer.
Add to four mixture, stirring just until moist. Stir in carrot. 4. Pour
cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 375 degrees for 30 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes on wire
racks; remove from pans. Cool completely on wire racks. 5. Place 1 cake
layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with
other cake layer. Spread remaining frosting over top and sides of cake.
Sprinkle walnuts over top of cake. Store cake loosely covered in
refrigerator. Yield: 16 servings.

*Cream Cheese Frosting:

1. Beat cream cheese and vanilla in a large bowl at medium speed of a
mixer until smooth. Gradually add sugar; beat at low speed until smooth
(do not over-beat). Cover and chill. Yield: 1 2/3 cups.

Per serving: Calories: 329(21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly
3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg;
Calc 74mg.

MC Formatted by Sue B 3/98. Submitted to the WW forum 6-29-98.

- - - - - - - - - - - - - - - - - -

NOTES : This Carrot Cake with Cream Cheese Frosting slimmed from 45%
calories from fat to 21%.

Carrot Cake Recipes
 

I haven't made carrot cake in ages, but want to try one with only a few points per serving, for my upcoming birthday. Here is one I found in my MasterCook files. I'll post another one in a few minutes.

Does anyone out there have a tried & true favorite?

* Exported from MasterCook *

Carrot Cake With Cream-Cheese Frosting

Recipe By : Weight Watchers, April 1999
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 tablespoon all-purpose flour
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup sugar
1/2 cup apple butter
1/3 cup low-fat buttermilk
3 tablespoons butter -- melted
2 large eggs -- lightly beaten
2 teaspoons vanilla extract
2 cups finely shredded carrot
cream cheese frosting
carrot strips -- (optional)
*cream cheese frosting*
1 package neufirhatel cheese or light cream cheese
--
chilled (8-ounce)
1 teaspoon vanilla extract
1/4 teaspoon butter extract
1 package powdered sugar -- sifted (16-ounce)

1. Preheat oven to 350ø.

2. Coat a 13- x 9-inch baking pan with cooking spray, and
dust with 1 tablespoon flour.

3. Combine 2 1/2 cups flour and next 5 ingredients in a
large bowl, and make a well in center of mixture. Combine
sugar and next 5 ingredients in a bowl; add to dry
ingredients. Stir just until moist. Stir in shredded
carrot.

4. Pour batter into prepared pan. Bake at 350ø for 26
minutes or until a wooden pick inserted in center comes
out clean. Let cool completely on wire rack.

Frosting: 1. Beat chilled Neufchatel cheese or light
cream cheese, vanilla extract, and butter extract at low
speed of a mixer 1 minute or until mixture is smooth.
Gradually add sifted powdered sugar, and beat at low
speed until smooth (be careful not to overbeat or icing
will be runny). Yield: 2 1/2 cups.

5. Spread Cream Cheese Frosting over cake. Garnish with
carrot strips, if desired. Store cake tightly covered in
refrigerator. Yield: 16 servings.

POINTS: 6; Exchanges: 4 Starch, 1/2 Fat Per serving: CAL
307(19% from fat); PRO 4.5g; FAT 6.5g sat 3.7g; CARB
58.2g; FIB 1g; CHOL 43mg; IRON 1.2mg; SOD 275mg; CALC
46mg

Converted by MC_Buster. KES_14 Apr 99

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Carrot Cake With Cream-Cheese Frosting2

Recipe By : Weight Watchers, April 1999
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 Tablespoon all-purpose flour
2 1/2 Cups all-purpose flour
1 1/2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground allspice
18 Packages Equal® Sweetener
1/2 Cup apple butter
1/3 Cup 1% Buttermilk
1 1/2 Tablespoons Wonderslim Fat & Egg Substitute --
melted
1 Cup Egg Beaters® 99% Egg Substitute -- lightly beaten
2 Teaspoons vanilla extract
2 Cups Carrot -- Finely Shredded
cream cheese frosting
carrot strips -- (optional)
*cream cheese frosting*
8 Ounces Neufchatel Cheese -- Chilled
1 Teaspoon vanilla extract
1/4 Teaspoon butter extract
1 Package powdered sugar -- sifted (16-ounce)

1. Preheat oven to 350ø.

2. Coat a 13- x 9-inch baking pan with cooking spray, and
dust with 1 tablespoon flour.

3. Combine 2 1/2 cups flour and next 5 ingredients in a
large bowl, and make a well in center of mixture. Combine
sugar and next 5 ingredients in a bowl; add to dry
ingredients. Stir just until moist. Stir in shredded
carrot.

4. Pour batter into prepared pan. Bake at 350ø for 26
minutes or until a wooden pick inserted in center comes
out clean. Let cool completely on wire rack.

Frosting: 1. Beat chilled Neufchatel cheese or light
cream cheese, vanilla extract, and butter extract at low
speed of a mixer 1 minute or until mixture is smooth.
Gradually add sifted powdered sugar, and beat at low
speed until smooth (be careful not to overbeat or icing
will be runny). Yield: 2 1/2 cups.

5. Spread Cream Cheese Frosting over cake. Garnish with
carrot strips, if desired. Store cake tightly covered in
refrigerator. Yield: 16 servings.

POINTS:4

Converted by MC_Buster. KES_14 Apr 99, Lightened by ala
18
June 99

- - - - - - - - - - - - - - - - - -

NOTES : light cream cheese may be substituted for
Neufchatel Cheese

* Exported from MasterCook *

Carrot Cake With Cream Cheese Frosting - 7 Points

Recipe By : Cooking Light Mag. M/98 - 7 Points
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Ww Forum
@ Sent 6/99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
cream cheese frosting
1/4 cup chopped walnuts

Cream Cheese Frosting*

2/3 cup tub-style light cream cheese -- chilled 1 1/4 teaspoons vanilla
extract 3 1/2 cups powdered sugar

1. Preheat oven to 375 degrees. 2. Coat 2 (8-inch) round cake pans with
cooking spray, and dust pans with 1 tablespoon flour. 3. Lightly spoon 2
1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4
cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a
medium bowl. Combine granulated sugar and next 7 ingredients (granulated
sugar through egg) in a large bowl; beat well at medium speed of a mixer.
Add to four mixture, stirring just until moist. Stir in carrot. 4. Pour
cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 375 degrees for 30 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes on wire
racks; remove from pans. Cool completely on wire racks. 5. Place 1 cake
layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with
other cake layer. Spread remaining frosting over top and sides of cake.
Sprinkle walnuts over top of cake. Store cake loosely covered in
refrigerator. Yield: 16 servings.

*Cream Cheese Frosting:

1. Beat cream cheese and vanilla in a large bowl at medium speed of a
mixer until smooth. Gradually add sugar; beat at low speed until smooth
(do not over-beat). Cover and chill. Yield: 1 2/3 cups.

Per serving: Calories: 329(21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly
3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg;
Calc 74mg.

MC Formatted by Sue B 3/98. Submitted to the WW forum 6-29-98.

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NOTES : This Carrot Cake with Cream Cheese Frosting slimmed from 45%
calories from fat to 21%.

I won't even get into my carrot cake recipe...Let's just say that it is saturated in homemade caramel...and probably about 45 points a slice.

Susan

Here's one that I've been meaning to try since November. I even found the apple butter (next to the peanut butter or by the jams & jellies in the supermarket). It's received rave reviews on more than one recipe exchange list. Let us know if anyone tries it.
Jane

* Exported from MasterCook *

Carrot Cake a la Cooking Light -- 7 pts

Recipe By :Cooking Light Magazine, 11/99.
Serving Size : 18 Preparation Time :0:00
Categories : Cakes - To Die For!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar -- I use dark
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup apple butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrots
Cream Cheese Frosting:
4 ounces fat-free cream cheese -- chilled, (1/2 cup)
1/4 cup butter or stick margarine -- softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. (Will Bake 35 for minutes at 350 degrees.)

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture.

Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk.

Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. (After pouring into pans and placing in the oven, I discovered that I'd forgotten to add the 2 egg whites. SO, out it all came, back into the bowl, add the whites, and gently tried to mix them in. NO PROBLEM...Cake came out moist and perfect!)

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes on a wire rack; remove from pans. Cool Completely on wire rack.

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. (My icing was so thick that I feared there wouldn't be enough to
frost the sides...but it was pretty just with center and top done -- and tasted just as good!) http://www.3fatchicks.com/ubb/smile.gif

Store cake loosely covered in refrigerator.

Yield: 18 servings (serving size: 1 slice).

Frosting: Beat the first 4 ingredients at medium speed of a mixer until
smooth. Lightly spoon sugar into dry measuring cups, and level with a
knife. Gradually add sugar to butter mixture; beat at low speed just
until blended (do not overbeat). Yield: 2 cups (serving size: 1
tablespoon).

Figures are per magazine:
After you eat this, you won't believe these totals (these figures include the Cream Cheese Frosting):
Calories: 304 (28 % from fat); Fat: 9.5 grams (2.9 g are sat fat, 2.8 g are mono, 3.2 g are poly); Protein 3.6 g; Carb
51.6 g; Fiber 1 g; Chol 33 mg; Iron 1.1 mg; Sodium 357 mg; Calc 38 mg.

According to MC5.03:
Per serving: 306 Calories (kcal); 9g Total Fat; (27% calories from fat); 4g Protein; 53g Carbohydrate; 28mg Cholesterol; 341mg Sodium, 1 g. fiber

Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 2 1/2 Other Carbohydrates


Description:
""Uses apple butter. They lowered the fat and calories but it tastes
better than most carrot cakes you will eat! We love it!""
S(ELF List):
"Typed and Kitchen Tested (11/1/99) by Brenda Adams "

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Per serving: 306 Calories (kcal); 9g Total Fat; (27% calories from fat); 4g Protein; 53g Carbohydrate; 28mg Cholesterol; 341mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates

NOTES : If you taste this, you will go as nutty as we all did, I just
bet!! Cooking
Light re-did a reader's favorite carrot cake recipe. Before,
there were 512 calories per slice, now only 304; before 29 grams
fat, now only 9.5 grams, percent of total calories from fat was
51%, now it is 28%, and cholesterol went from 77 mg to 33 mg.
My husband and grown daughter and I just could NOT believe this cake could be so good and so moist and so FATTENING tasting. This is as good or better than any carrot cake we've ever eaten. My daughter's first reaction after taking first bite was: this is BETTER than any carrot cake I've ever tasted! This recipe is a KEEPER. I am going to make a huge sheet cake of this and take it to our family reunion Christmas get-together...and feel GOOD about serving them such decadence!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Here is a good cream cheese icing recipe.

Light Cream Cheese Frosting
1 8oz. container soft-style light cream cheese
1 c. marshmellow creme
1 teas. fresh lemon juice
1 teas. vanilla
1 c. powdered sugar

Stir together the cream cheese, marshmellow creme, lemon juice and vanilla until well combined. Then gradually beat in the powdered sugar. Makes 1 3/4 c.
Total recipe is 35 ww pts. If spread over a 9x13 and cut into 12 pieces it would be 3 pts.

Very good on carrot cake, etc. I think it taste like regular cream cheese frosting.

Recipe from "Healthy HomeStyle Cooking" by Evelyn Tribole

THANKS!! These sound GOOOOD!

Now it's going to be hard choose among these wonderful recipes.

But I'm a glutton for recipes -- anybody else have success with a point/calorie-lowered carrot cake?

I tried the CL one that I posted earlier and I will never go back to my old recipe!

I'll bet that you can use any fat-replacer/thick fruit puree in place of the apple butter (if you don't have any available).
I keep apple butter in my fridge just for this great recipe!
Jane

Hi, I am looking for a sweet potatoe Pie recipe, that's low in fat, and low in calories.
Gloria

Gloria,

I was raised on sweet potato pie and it's a staple in our family's holiday menu, but since joining WW/CORE I've had to find alternatives to my Texas fare. I make an amazing crustless pumpkin pie. I use the recipe in the back of the pureed pumpkin can, but there is also one on Barbo's recipe board. I adapt the canned pumpkin recipe, by using Splenda, eggwhites and evaporated skim milk. If you don't want to use pumpkin, I'm sure you could substitute sweet potatoes. I would have used canned sweet potatoes, but they don't sell them without heavy syrup.

Let me know if you need the actual recipe.