
Desserts

9 portion(s)

30 min
BOOST® Carrot Cake With Cream Cheese Frosting Recipe
Ingredients
1/2 cup |
all-purpose flour |
1/3 cup |
whole-wheat flour |
1/4 tsp. |
baking soda |
1/2 tsp. |
baking powder |
1/2 tsp. |
cinnamon |
1/2 cup |
brown sugar |
1/2 cup |
grated carrots |
1/4 cup |
raisins |
1 |
egg |
1/3 cup |
BOOST® Vanilla Drink |
1/4 cup |
cholesterol-free vegetable oil spread (melted) |
2 oz. |
fat-free cream cheese |
2 oz. |
cholesterol-free vegetable oil spread (softened) |
1/2 tsp. |
vanilla extract |
3/4 cup |
powdered sugar |
Serving suggestion
2 5/8" squares
Nutritional Information
Nutritional Information for 1 portion | ||
Calories | kcal | 250 |
Total Fat | g | 11 |
Saturated Fat | g | 3 |
Cholesterol | mg | 25 |
Sodium | mg | 200 |
Carbohydrates | g | 37 |
Dietary Fiber | g | 1 |
Sugars | g | 24 |
Protein | g | 3 |
Vitamin A | ||
Vitamin C | ||
Calcium | ||
Iron |
Directions
FOR CAKE:
- Preheat oven to 350° F.
- Combine flours, baking soda, baking powder, cinnamon and brown sugar in a mixing bowl.
- Add carrots, raisins, egg, BOOST® Vanilla and vegetable oil spread; stir well.
- Pour batter into an 8-inch-square baking pan sprayed with nonstick spray.
- Bake at 350° F for 25-30 minutes or until toothpick inserted comes out clean.
- Cool completely before adding frosting.
FOR CREAM CHEESE FROSTING:
- Place cream cheese and vegetable oil spread in a mixing bowl. Blend with a fork or electric mixer until smooth.
- Add vanilla and powdered sugar; stir until smooth.
- Spread evenly over cooled carrot cake. Allow icing to set for 10 minutes before cutting.
- Cut into 9 squares.
Cake may be covered with plastic wrap and stored in the refrigerator for up to 3 days.
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