Cooking Done Light

It’s the weekend – so go ahead and treat yourself to dessert!! Just remember, even though this recipe is a much lighter version it is still a dessert, so everything in moderation. Indulging in a rich, moist, yummy piece of carrot cake is a very good thing ….. but indulging in half of a rich, moist, yummy carrot cake is a diet disaster!!! The great thing about being able to treat yourself to dessert while still watching your weight is this: Because this carrot cake has less calories than most conventional desserts, you can easily fit it into your diet in moderation. So just keep in mind, you can have ONE piece tonight – guilt free, and then you can still have another piece tomorrow!! It doesn’t have to be an “all or nothing thing”, as long as you continue to watch your portions and don’t go overboard; repeat after me : “YOU CAN TREAT YOURSELF”. Constant deprivation makes you one unhappy person – so I say “Let them eat cake” – Just eat it in moderate portions every night until it’s gone – NOT all in one sitting!!

1 1/2 cups whole wheat pastry flour

1 cup all purpose flour

2 1/2 teaspoons cinnamon

2 teaspoons baking soda

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves (optional)

6 egg whites (at room temperature)

1 cup sugar

1 cup unsweetened applesauce

2 teaspoons canola oil

1/2 cup low fat buttermilk (I use 1/2 cup skim milk with 1/2 tablespoon apple cider vinegar in place of buttermilk)

1 1/2 teaspoons vanilla

2 cups shredded carrots

2/3 cup chopped walnuts

1/2 cup raisins

Preheat the oven to 350 degrees and spray 13 X 9 inch baking pan with non-stick spray; set aside.

In a large bowl combine the flours, cinnamon, baking soda, nutmeg and cloves; mix well and set aside. In another large bowl beat the egg whites until soft peaks form. Slowly beat in the sugar, then slowly

beat in the applesauce, oil, buttermilk and vanilla. Using a spoon or rubber spatula, stir in the flour mixture until just combined. Fold in the carrots, walnuts and raisins.

Spread mixture into the prepared pan and bake for approximately 40 minutes, or until toothpick inserted near the center comes out clean. Allow cake to cool completely before frosting.

Low Calorie Cream Cheese Frosting: (Plus a “cheater’s” version, in case you haven’t had much luck with your homemade icings!!)

1 (8 ounce) package Neufchatel or light cream cheese (at room temperature)

1/2 to 3/4 pound powdered sugar (the humidity level outside will have a lot to do with how much powdered sugar you will need to make the frosting stiff)

1 teaspoon vanilla

Beat the cream cheese with an electric mixture on low until it is soft and creamy. Gradually add the powdered sugar, increase speed to medium, and beat until frosting begins to stiffen. Beat in the vanilla.

Use immediately, or refrigerate until ready to frost.

Sometimes homemade frostings, icings, and whipped creams just won’t work. I don’t know why – I have had weekends where my frosting comes out beautifully on Saturday (firm, spreadable, creamy and luscious) – and then the exact same recipe fails me horribly on Sunday! It is truly inexplicable – I always blame it on the weather (okay, so it might be me…. but I’m the cook – I have to save face and blame it on something!!!!!) In those instances, I turn to this cheater’s frosting, which hasn’t failed me yet – regardless of the 5-day forecast!

8 ounces light cream cheese, at room temperature

*1 cup marshmallow fluff

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

1/2 cup powdered sugar

In a medium bowl stir together the cream cheese, marshmallow fluff, lemon juice and vanilla until well combined. Gradually beat in the powdered sugar, and continue to beat until frosting reaches a spreadable consistency. Use immediately or refrigerate until ready to frost.

*The marshmallow fluff is used instead of butter in this easy frosting (the butter is what normally gives frosting it’s “stiffness” and holds everything together so that it isn’t too liquid). Replacing the butter keeps the fat, calorie and cholesterol counts low. To simplify clean-up, spray the measuring cup with non-stick spray before attempting to measure out the marshmallow fluff (that stuff sticks like glue!)

Recipe makes 15 servings. Per Serving (of iced cake): 239 calories, 4 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 39 g carbohydrates, 6 g fiber, 18 g added sugar, 13 g protein, 208 mg sodium, o mg cholesterol