Carrot Cake with a Lemon Glaze

7 Points, Dessert

Prep Time: 0:18 Cook Time: 1:00 Total Time: 1:18 Difficulty: Moderate Servings: 16 Source:

Ingredients

2 sprays cooking spray

1 cup all-purpose flour

1 cup whole wheat flour

1 1/4 tsp baking powder

1 tsp baking soda

1 tsp table salt

1 tsp ground cinnamon

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 large egg, beaten

1/4 cup unsalted butter, melted

1/2 cup unsweetened applesauce

2 cups shredded carrots, finely grated (about 1/2 lb carrots)

2 tsp ginger root, fresh, grated

4 fl oz carrot juice, fresh or canned

1/2 cup powdered sugar

1/2 tsp vanilla extract

2 tsp lemon juice, or less to taste

2 2/3 Tbsp low fat cream cheese, at room temperature

Directions

Preheat oven to 350°F. Generously coat a bundt pan with cooking spray.

In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.

Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.

Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.

While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.

Notes

*Will affect cooking time.

Nutrition

7 smart points