Dessert

Low Fat Maple Carrot Cake is for Dessert.

Low Fat Maple Carrot Cake takes 10 minutes to prepare.

Low Fat Maple Carrot Cake takes 40 minutes to cook.

Low Fat Maple Carrot Cake makes 15 servings.

The ingredients for Low Fat Maple Carrot Cake are:

Low-fat Maple Syrup Carrot Cake

2 c. whole wheat flour (can substitute up to 1/3 c. of soy flour), organic
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots, organic (about 4 large carrots)
1 c. skim, soy, or rice milk, organic
1 ½ c. applesauce, homemade or organic
1 c. maple syrup, homemade
½ c. chopped almonds or walnuts (optional)

Maple Syrup Frosting

1 8-oz. package of lite cream cheese, softened
¼ c. maple syrup, homemade (more or less to taste)
1 tsp. vanilla, optional

Here is how you make Low Fat Maple Carrot Cake:

Mix all dry ingredients (first 5 ingredients) in a large bowl. Grate the carrots. (Food processor helps out a lot!). Preheat oven to 350 F.Mix in remaining ingredients, except for nuts, until ‘just mixed’. Add nuts.Pour into greased cake pan (9x13). Bake at 350F for 40-50 min. Cool for 30 minutes before frosting. Frosting:Whip cream cheese; add vanilla. Add maple syrup to taste. Add chopped almonds on top of frosting once cake is frosted (optional). Makes 15-3 inch piecesNumber of Servings: 15Recipe submitted by SparkPeople user CBEESLEY.

The nutritional information for Low Fat Maple Carrot Cake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 204.6

• Total Fat: 5.1 g
• Cholesterol: 9.3 mg
• Sodium: 456.8 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 3.2 g
• Protein: 5.3 g

The dietary needs meet for Low Fat Maple Carrot Cake is Low Fat