Carrot Cake With Icing

Serves: 16
POINTS per serve: 5
CORE: No


One of my most favourite recipes for carrot cake turns out to have a point value of over 10 points!! Here is a recipe that is made without oil and in turn, reduces the points value by half. It is important to keep in mind that the ingredients for the icing create a really sweet icing. If you haven't go a major sweet tooth like I have, you can reduce the amount of icing sugar. This will also reduce the points as well.



Ingredients for Cake:
1 cup of plain flour
1 cup of wholemeal flour
2 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of mixed spice
1/4 tsp of nutmeg
4 egg whites
1 1/4 cup of firmly packed brown sugar
1 cup of unsweetened apple sauce
1/2 cup of low fat buttermilk
1 tsp of vanilla extract
225g of crushed pineapple, drained
2 cups of grated carrot
1/4 cup of chopped walnuts


Ingredients for Icing:
1/2 cup of light cream cheese (60% less fat)
2 cups of icing sugar
1 tsp of lemon juice
1/2 tsp of vanilla extract


Method:

1. Preheat oven to 180'C. Spray a 9" x 9" baking pan with non-stick cooking spray.


2. Combine flours, baking soda, cinnamon, mixed spice and nutmeg in a large bowl. Stir with a whisk. In another bowl beat egg whites until soft peaks form.


3. Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until moist. Sitr in the pineapple, carrots and walnuts.


4. Spoon batter into the baking pan and bake for 35-40 minutes, until a toothpick inserted in the centre comes out clean. Cool on a wire rack before icing.


5. To make the icing: beat the cream cheese together with the lemon juice and vanilla. Add in the icing sugar until desire consistency. Spread over cooled cake.