Dessert

Low Calorie Carrot Cake is for Dessert.

Low Calorie Carrot Cake takes several minutes to prepare.

Low Calorie Carrot Cake takes several minutes to cook.

Low Calorie Carrot Cake makes 24 servings.

The ingredients for Low Calorie Carrot Cake are:

1 cup egg beaters
1 1/4 cups unsweetened applesauce
2 cups splenda
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots

Here is how you make Low Calorie Carrot Cake:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. Number of Servings: 24Recipe submitted by SparkPeople user MACKENZIEEEE.

The nutritional information for Low Calorie Carrot Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 59.5

• Total Fat: 0.5 g
• Cholesterol: 0.1 mg
• Sodium: 222.5 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 0.9 g
• Protein: 2.5 g