Nathan's Cutting the Calories Carrot Cake - Toledo News Now, Breaking News, Weather, Sports, Toledo

Nathan's Cutting the Calories Carrot Cake

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nathan's Cutting the Calories Carrot Cake!

I developed this recipe to provide a lower calorie version of a timeless favorite! Plus each slice

of cake has about one serving of vegetables that can count toward your daily servings! Enjoy!

Ingredients - Cake

12 Servings

4

Eggs

2 cups

Pureed Zucchini

2 cups

Splenda®

3 tsp

Vanilla Extract

2 cups

Whole Wheat flour

2 tsp

Baking Soda

4 tsp

Baking Powder

½ tsp

Salt

3 tsp

Ground Cinnamon

½ tsp

3 cups

Ground Nutmeg

Grated Carrots

1/2 cup

Chopped Walnuts

   

Directions

Preheat oven to 350°.  Gently spray a 9X13 inch pan.

In a large bowl beat eggs together, zucchini, Splenda and 3 teaspoons vanilla. Mix in the flour, baking soda and powder, salt, cinnamon and nutmeg. Stir in carrots. Fold in walnuts and pour into pan.

Bake for 22-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool.

In a medium bowl combine cream cheese, Splenda and vanilla. Beat until the mixture is smooth and creamy. Stir in walnuts. Frost the cooled cake.

Ingredients - frosting

8 oz

Low-Fat Cream Cheese

1 cup

Splenda®

1 tsp

Vanilla Extract

1/2 cup

Chopped Walnuts