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Carrot Cake - Recipe Contest Winner
Carrot Cake - Recipe Contest Winner

Category: Dessert | Serves: 18

(209 ratings)

Nutrition Information:
Calories: 180
Protein: 3 g
Carbs: 32 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 371 mg
Fiber: 1 g

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Today's feature recipe is the winner of March's Creative Cook Contest! We hope you'll enjoy this as much as us. Congrats to Diet.com Member Dilligaf30!
Ingredients:
2 cups flour
2 tbsp baking soda
2 tbsp ground cinnamon
1 c light brown sugar -- packed (may use Splenda brown sugar)
1 egg
2 egg whites (may use egg beaters)
2/3 cup low-fat buttermilk
8 oz crushed pineapple in juice
2 cups carrots -- peeled and grated
3 tbsp canola oil
2 tsp vanilla extract

Icing:
6 oz light cream cheese -- softened (reduced fat)
1 tbsp light margarine -- softened
1 1/2 cups confectioner's sugar
1 tsp orange rind -- grated
1/2 tsp vanilla extract
Directions:
1 Cake: Combine flour, baking soda & cinnamon. Set aside. Combine brown sugar, egg, egg whites, buttermilk, pineapple & its juice, carrots, oil & vanilla. Beat at medium speed until well blended.
2 Pour the batter into a greased 13 x 9 pan. Bake at 350ยบ F for 25-35 minutes or until a pick inserted in the center comes out clean. Cook cake in the pan completely. Spread icing over cooled cake.
3 Icing: Combine cream cheese & margarine. Gradually add the powdered sugar, mixing until smooth. Add the orange rind & vanilla.
4 Cut cake into 18 squares.
5 ENJOY!

Ratings & Reviews
(209 ratings)
The Excellent Carrot Cake
Reviewed By:
I think This Carrot Cake Is The best Carrot Cake I`ve ever tasted because it has some sort of ingrediant that makes me ...
Jun 29, 2006
Could there be a misprint here?
Reviewed By:
I made this cake for Easter dessert and it tasted like a sponge. My mother thought it tasted too strong with baking ...
Apr 20, 2006
View All Reviews
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