Dessert

Carrot Cake with Cheesecake Pudding Topping is for Dessert.

Carrot Cake with Cheesecake Pudding Topping takes several minutes to prepare.

Carrot Cake with Cheesecake Pudding Topping takes several minutes to cook.

Carrot Cake with Cheesecake Pudding Topping makes 12 servings.

The ingredients for Carrot Cake with Cheesecake Pudding Topping are:

Ingredients
7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup SPLENDA? No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1 small box of Jello Instant Sugar Free, Fat Free Cheesecake Pudding
2 cups Nonfat Milk
butter flavored cooking spray

Here is how you make Carrot Cake with Cheesecake Pudding Topping:

Directions1 Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, bakingsoda, salt, cinnamon, and allspice. Set aside.2 In small bowl whisk together egg whites and eggbeaters. Set aside.3 In large bowl beat SPLENDA? Granulated Sweetener, margarine, honey, vanilla, applesauce,and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots andwalnuts.4 Pour into a small gelly roll pan and bake for 25-30 minutes, or until toothpick inserted comesout clean. 5. Cool then cut in half.6. Spread half of the pudding mixture on one half and then top with the other half and spread remaining mixture on top.7. Store in refrigerator.Number of Servings: 12Recipe submitted by SparkPeople user WILDONESMOM.

The nutritional information for Carrot Cake with Cheesecake Pudding Topping is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 156.3

• Total Fat: 5.1 g
• Cholesterol: 0.9 mg
• Sodium: 473.3 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 2.3 g
• Protein: 4.0 g