Healthy Carrot Cake & Cream Cheese Icing!


You heard me... HEALTHY carrot cake! How is this possible you ask? The good ol' GI DIET COOKBOOK!
We use this for A LOT of recipes.. I lost 20 lbs. using this G.I. Diet 2 years ago :)
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 ground ginger
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 cup olive oil
3/4 cup Splenda
1 tsp. vanilla
1/2 cup liquid egg (I just used 2 eggs)
2 cups grated carrot
1 medium apple, cored and grated
 1/2 cup unsweetened applesauce
1/2 cup juice-packed crushed pineapple, drained
1/2 cup toasted chopped walnuts (optional)

1. Preheat oven to 350 degrees. Oil an 8 or 9 inch round cake pan, set aside (I used a springform pan)
2. In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, salt, spices.
3. In a separate bowl, beat together oil, Splenda and vanilla until smooth. Beat in the eggs and add carrot, apple and pineapple. Pour over flour mixture and stir until moistened. Spread in prepared cake pan.
4. Bake for 45 to 50 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack for 15 minutes. Run knife around edge of cake and invert onto rack to cool completely.
4 oz. light cream cheese
1/4 cup tofu
1 Tbs. Splenda
1 Tbs. frozen orange juice concentratre
1/2 tsp. vanilla

In a bowl beat together cream cheese, tofu, Splenda, orange juice concentrate and vanilla until smooth. Spread over top and sides of cake.


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