Low Fat Carrot Cake and Creme Cheese Frosting
- 2 cups Whole Grain Flour
- 1/4 cup Stevia
- 2 tsp Baking Soda
- 1.5 tsp Ground Cinnamon
- .5 tsp Ground Nutmeg
- .5 tsp Salt
- 3/4 cup Applesauce
- 1/4 cup Grapeseed Oil
- 3 organic eggs
- 1/4 cup Skim Milk
- 1 tbsp Vanilla Extract
- 3 cups Shredded Raw Carrots
- 8 oz of Low Fat Creme Cheese
- 1/2 cup of Stevia
- 1 tsp Vanilla Extract
In a large mixing bowl, combine all the dry ingredients, except carrots. In a separate mixing bowl, combine all of the wet ingredients.
Add the wet ingredients into the dry ingredients mixing bowl and mix well.
Add carrots and mix again.
Pour the batter into a sprayed cake pan and bake in a 350 degree oven for 1 hour.
Check the cake for doneness with a toothpick.
Insert the toothpick into the middle of the cake, if it comes out clean – the cake is ready, if not, cook for another 10 minutes and check again.
Let the cake rest for 5-10 mins.
Run a butter knife around the edges of cake to loosen.
Place plate on top of the cake and turn the cake over.
Let cake cool on a rake then ice.
Mix ingredients in a blender, until soft and smooth – spread icing on cake and enjoy