Nutritional Comparison:
Before: Calories 561 (49% from fat); Fat 32g
After: Calories 270 (31% from fat); Fat 9g
You save: 291 calories and 6 grams of saturated fat
Ingredients:
Cake:
Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups sugar
1/3 cup vegetable oil
2/3 cup plain fat-free yogurt
5 ounces egg substitute
2 cups shredded carrot
1/4 cup finely chopped walnuts
1 (8-ounce) can crushed pineapple in juice, undrained
Frosting:
2 tablespoons unsalted butter
1/2 (8-ounce) block 1/3-less-fat cream cheese
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Coat a 13- x 9-inch baking pan with cooking spray; set aside. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Whisk together sugar, oil, yogurt, and egg substitute in a large bowl. Add to dry ingredients, mixing well. Fold in carrot, nuts, and pineapple.
4. Spoon batter into pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
5. While cake is baking, make the frosting. Place butter and cream cheese in a bowl; beat with a mixer at medium speed until light and fluffy. Gradually add vanilla and powdered sugar; beat until smooth. Spread icing on top of cooled cake. (Serving size: 1/12 of cake)
Nutrition:
Calories 270 (31% from fat); Fat 9g (sat 3g, mono 3g, poly 3g); Cholesterol 9mg; Protein 4g; Carbohydrate 43g; Sugars 31g; Fiber 1g; Iron 1mg; Sodium 303mg; Calcium 73mg
