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Cherry Smart Carrot Cake with Cream Cheese Frosting

Date added: February 14, 2008

Cherry Quick Tip: A traditional carrot cake recipe gets a healthy red boost with chopped dried cherries.

  • Servings: 14 change
  • Calories per serving: 320
  • Prep time: 20
  • Cook time: 45

Ingredients

  • 1 cup dried tart cherries, chopped
  • 1/4 cup water, warm
  • 2 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 1 eggs
  • 3/4 cup liquid egg product
  • 1/2 cup unsweetened applesauce
  • 2/3 cup brown sugar, packed
  • 1/3 cup sugar
  • 1/3 cup Splenda
  • 1/3 cup canola oil
  • 1/4 cup plain non-fat yogurt
  • 1 1/2 tsp vanilla extract
  • 2 cup carrots, grated
Cream Cheese Frosting
  • 2/3 cup fat free cream cheese
  • 2/3 cup neufchatel cream cheese
  • 2 tsp vanilla extract
  • 3/4 cup icing sugar
  • 1/2 cup Splenda
  • 1/3 cup dried tart cherries, chopped

Recipe Method

1- Preheat oven to 375 degrees F. Coat 2 (8-inch) cake pans with cooking spray and dust with flour. Set aside.

2- Place 1 cup cherries in a small bowl and cover with warm water. Let stand for 10 minutes, then drain.

3- In a large bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and nutmeg. Set aside.

4- In a medium bowl, beat egg, egg product, and applesauce with an electric mixture until just combined. Beat in brown and granulated sugars, Splenda® sugar blend, canola oil, yogurt, and 2 teaspoons vanilla until thoroughly blended.

5- Add sugar mixture, drained cherries, and carrots to flour mixture. Using a wooden spoon, stir just until flour mixture is moistened. Spoon batter evenly into cake pans and tap pans on counter to remove any bubbles.

6- Bake at 375 degrees for 30 minutes, or until toothpick inserted into middle of cake layers comes out clean. Cool cake layers in pans for 10 minutes. Remove cake layers from pans and cool completely on wire racks.

Makes 14 servings.

Frosting:

1- In a medium bowl, beat cream cheeses with an electric mixer for 30 seconds. Beat in 1 1/2 teaspoons vanilla until combined. Add powdered sugar and granulated Splenda® and beat until fluffy.

2- Place one cake layer on plate, bottom side down. Frost top with 1/3 cup of the frosting. Add second layer, top side up. Frost sides and top of cake with remaining frosting.

Nutritional Facts

Per serving% Daily Value*
Calories 32016%
Fat 11g17%
Cholesterol 131mg44%
Sodium 211mg 9%
Carbohydrates 49g16%

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