Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat

Instructions

Preheat oven to 350 F. (175 C). Lightly butter a 13 x 9-inch baking pan.

Wash and trim carrots and cut into large pieces. Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups. I grated my carrots. Set aside.

Cut orange into 8 wedges. Do not peel. Remove white center and seeds. Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.

Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl. In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange. Stir carrot mixture into dry ingredients until combined.

Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean. Cool cake in pan.

Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined. Stir in enough powdered sugar to obtain a spreadable consistency. When cake is cool, spread top with icing. Makes 16 servings.

The One-Day-at-a- Time Low-Fat Cookbook

Calories per serving 159

Author's Comments

Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn’t necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.

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