The Sweet Life Recipes - Sweet Endings

Carrot Cake

Growing up, carrot cake was my favorite dessert. While chocolate gives it a run for its money, I have finally found a version that delivers all that fabulous taste of the restaurant and bakery versions without all the fat. I use canned pineapple for simplicity. You can use fresh if you prefer. And my recipe has the unexpected addition of puréed carrots (baby food) don’t forget, you can find organic versions. Try it. You’ll love this.

Cake:
1 ½ c. flour
½ c. whole wheat pastry flour
1 ½ t. baking powder
1 ½ t. baking soda
½ t. salt
2 t. cinnamon
¼ c. egg substitute
2 large egg whites
½ c. non-fat vanilla yogurt
1/3 c. low fat milk
1 (20 oz) can crushed pineapple, drained
½ c. sucralose
1 ½ c. shredded carrots
1 jar of carrot baby food (It’s just puréed carrots!)
½ c. honey
¼ c. chopped pecans or walnuts

Frosting:
1 c. butter alternative
1 c. sucralose
1 ( 8 oz.) block non-fat cream cheese
1 tsp. vanilla

Mix first 6 ingredients together. In a separate bowl combine wet ingredients, sugar substitute, pineapple, carrots, baby food and honey. Stir in flour mixture
and nuts. Pour into 2 greased and floured layer pans. Bake at 350 for 25 minutes or until toothpick comes out clean. Be careful not to over bake! Let cakes cool 15 minutes in pans before removing to cake plate. Let cakes finish cooling completely before frosting.

To make frosting, combine "butter" and sucralose in an electric mixer. Add cream cheese by dollops. Add vanilla and whip until creamy.

Frost and revel in the compliments!