Breakfast

Light Carrot Cake is for Breakfast, Dessert.

Light Carrot Cake takes 25 minutes to prepare.

Light Carrot Cake takes 35 minutes to cook.

Light Carrot Cake makes 24 servings.

The ingredients for Light Carrot Cake are:

Cake:
2 1/4 cups flour
1 1/2 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup canola oil
3 eggs (or 3/4 cup egg beaters)
1 1/2 cup grated carrots
3/4 cup drained crushed pineapple
1 1/2 tsp vanilla

Frosting:
8 oz fat free cream cheese
2 Tbsp Smart Balance Spread
2 Tbsp lemon juice
1 tsp vanilla
1 cup powdered sugar

Here is how you make Light Carrot Cake:

Cake:Stir together dry ingredients. Add remaining ingredietns and beat for 3 min with electric beater.Plave in a 9X13 pan sprayed with pam. You can also coat the pam with flour for ease of removal. Bake at 350 degree F for 35 minutes.Frosting:Cream Smart Balance and cream cheese together until smooth. Add additional ingredients and beat with electric mixer until fluffy! Spread on cooled cake!* I sometime make this a special treat by adding 1 cup of butterscotch morsels. The caramelize on the bottom of the cake and everyone always wonders what makes the cake soooo yummy!Number of Servings: 24Recipe submitted by SparkPeople user TALITHA808.

The nutritional information for Light Carrot Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 177.3

• Total Fat: 5.4 g
• Cholesterol: 1.7 mg
• Sodium: 162.7 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 0.6 g
• Protein: 3.9 g

The dietary needs meet for Light Carrot Cake is Low Fat