Dessert

Carrot Cake w/Lemon Glaze is for Dessert.

Carrot Cake w/Lemon Glaze takes several minutes to prepare.

Carrot Cake w/Lemon Glaze takes several minutes to cook.

Carrot Cake w/Lemon Glaze makes 16 servings.

The ingredients for Carrot Cake w/Lemon Glaze are:

2 sprays, cooking spray
1 c flour
1 c whole-wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 T cinnamon
1/2 c Splenda brown sugar
1/4 c Splenda
2 eggs, beaten
1/4 c unsalted butter, melted
1/2 unsweetened applesauce
2 c shredded carrots
2 tsp ginger root
1/2 canned carrot juice

Icing
1/2 c powdered sugar
1/2 tsp vanilla extract
2 tsp lemon juice
3 T fat free cream cheese

Here is how you make Carrot Cake w/Lemon Glaze:

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.Serving Size: 1/16Number of Servings: 16Recipe submitted by SparkPeople user BLKIDSUZE.

The nutritional information for Carrot Cake w/Lemon Glaze is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 180.1

• Total Fat: 3.8 g
• Cholesterol: 31.1 mg
• Sodium: 321.6 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 1.9 g
• Protein: 3.3 g