I took a light carrot cake recipe I found and made it even lighter with a few adjustments. I substituted yogurt for the margarine and used 1/2 white and 1/2 wheat flour instead of all white. I made it this morning and it is very moist and delicious!
Carrot Snack Cake
1/4 cup light vanilla yogurt
1/2 cup sugar
1 egg
1/4 cup skim milk
1/2 tsp. vanilla extract
1/2 cup shredded carrot
1/2 cup white flour
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
2 tsp. powdered sugar
In a medium bowl stir together yogurt and sugar. Add the egg, milk vanilla and carrots and mix well. In a seperate bowl sift or wisk together the flours, baking powder, cinnamon, nutmeg and salt. Add the dry ingredient to the wet ones and mix well. Pour into an 8 x 8 pan that's been coated with nonstick spray. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and sift the powdered sugar over the top of the cake while it's still warm. Makes 9 servings, 114 calories each. If you use splenda for baking (it's 1/2 sugar 1/2 splenda) decrease the amount to 1/4 cup. Makes 9 servings, 80 calories each.
It's nice to see a low fat version of a favorite cake.
This sounds great! I'll definitely try it sometime soon - thanks for sharing :)
I made this tonight and it's suprisingly good. Let me ask one question though -- do you mix your wet ingredients with a mixer or a spoon? I ask because the cake seemed a little dense (like brownies) and I wondered if using a mixer would make it lighter (more like cake). I liked it the way it is, though, so maybe I'll try it next time doing just that. I topped it with a dollop of cool whip light and it was very tasty!
About the only flour I use for baking is spelt flour. It's whole grain, has plenty of fibre, and I find it works well in any type of cake/bread recipe like this, and is certainly much better for you than using half white/half whole wheat flour. Give it a shot...
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