OMG this sounds good

I don't know the sugar count but the rest sounds pretty good.

Carrot Cake

Ingredients:1 cup all-purpose flour

 

3/4 cup whole wheat flour

 

1/4 cup oat bran

1 cup Splenda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup egg beaters

3 cups finely shredded raw carrot

1/2 cup applesauce

1/4 cup canola oil

Frosting:

 

4 oz. reduced-fat cream cheese

4 oz. silken tofu

1/2 cup fat-free whipped topping

1 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon orange juice

Instructions:

1. Preheat oven to 350°F. Grease two 9 x 1.5 inch round cake pans. Dust with flour.

2. In a large bowl stir together flour, oat bran, sugar, baking powder, cinnamon, baking soda and salt. Set aside.

3. In another bowl combine the egg beaters, carrot, oil and applesauce. Add this mixture to the flour mixture. Stir until combined. Pour the batter into the prepared pans.

4. Bake for 30-35 minutes or until a knife inserted into the center comes out clean. Remove from oven and cool on wire racks for 10 minutes. Remove from pans and cool completely.

5. To prepare the frosting: Combine all ingredients in a bowl and mix with an electric mixer until smooth. Frost cake as desired.

Easter Variation: Bunny Shaped Cake

To make a bunny shaped cake, use one round as the face and cut ovals out of the other leaving a bow shape in the middle. Arrange on a cookie sheet by using the ovals for ears and the center cut as the bow tie. Frost the cake and decorate with nuts, shredded coconut and dried fruit to create the face you desire.

Serves: 12

Nutrition Content (per serving):
228 calories, 8 g fat, 2 g saturated fat, 34 g carbohydrates, 2 g fiber, 6 g protein, 336 mg sodium, 100 mg calcium

 Does sound good Lynne if the Powder Sugar in the icing doesn't make you dump.    You could always substitute that with Splenda.   I have done that and it worked out good.   Let us know   how it is if  you bake it.


Hugs and blessings ~~~ Vivian

I'm seriously thinking about making these as cupcakes and leaving off the frosting.

 Hmmmmmmm.......that would make them more like Carrott Muffins.     You could get creative and add raisins to them.   Yum sounds good to me Lynne.


Hugs and blessings ~~~ Vivian

Wonder if you can use CarbQuick in place of the flour and baking soda? It DOES sound good!

 Dee.....hate to sound stupid...but WHAT is CarQuick.???   Never heard of that before.


Hugs and blessings ~~~ Vivian

Oops, typo! I meant CarbQuick. It's a low carb baking mix, like BisQuick we used to use for biscuits and things. I use it for pancakes, biscuits, topping for pot pies, etc.  You can get it at Netrition.com.

 Hmmmmm......never heard of that product before.

Hugs and blessings ~~~ Vivian

If you miss baking, give it a try! www6.netrition.com/tova_carbquik_page.html  I don't bake them often, about once a month for Beast, but I'll put one of my CQ biscuits up against Grandma's any day!

Here's a good discussion about it... www.lowcarbfriends.com/bbs/recipe-forum-sticky-threads/25592 3-carbquik-baking-flour.html

 Thanks Dee.....I will check it out.


Hugs and blessings ~~~ Vivian